Roasted Butternut Squash Tacos

Roasted butternut squash

  • 1 medium butternut squash (about 2 to 2½ pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Salt and freshly ground pepper

Cabbage and black bean slaw

  • 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
  • 2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
  • ⅓ cup chopped green onions, both green and white parts
  • ⅓ cup chopped fresh cilantro
  • 2 to 3 tablespoons fresh lime juice, to taste
  • 1 teaspoon olive oil
  • ¼ teaspoon salt, more to taste

Simple guacamole (double if you love guac!)

  • 1 large avocado, diced
  • 1 tablespoon lime juice
  • ½ teaspoon ground coriander (optional)
  • Pinch of salt, more to taste

Everything else

  • 8 corn tortillas
  • Optional garnishes: additional chopped cilantro, hot sauce, crumbled feta cheese

Instructions

  • Preheat oven to 425 degrees . Line one large, rimmed baking sheet with parchment paper for easier cleanup.
  • To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway
  • Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
  • To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary
  • To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last one.
  • To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
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