Roasted Butternut Squash Tacos w/ Red Cabbage
INGREDIENTS
Roasted butternut squash
- 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 onion
- 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
- ¼ teaspoon ground coriander (optional)
- Pinch of salt, more to taste
Everything else
- 8 corn tortillas
- Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese
INSTRUCTIONS
- Preheat oven to 425 degrees Fahrenheit. 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.
- 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.
CHANGE IT UP: Sweet potatoes would be an awesome substitute for the butternut.
Additional Recipes:
Old Fashioned Pumpkin Pie Recipe
Cheese Pumpkin Soup with Apples, Celeriac, and Sage
Radicchio Squash Salad with Tahini Dressing
Warm Radicchio and Arugula Salad
Broccolini and Radicchio with Crispy White Beans
Carnival Squash with Apples and Thyme
Kale and Sweet Potato Breakfast Hash
Roasted Celeriac with Walnuts and Thyme
Brazilian Collard Greens with Bacon
Butternut Squash and Kale Stir Fry
Spaghetti Squash Mac and Cheese
Roasted Kabocha Squash with Cinnamon
Sage Pesto and Delicata Pasta Salad
Three Herb and Red Onion Salad
Slow-Cooker/Crock-Pot Vegetarian Chili