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Butternut Squash Tacos {With the Best Sauce!}
Ingredients
  • subheading: SQUASH & BEANS:
  • 5 cups butternut squash, peeled and cut evenly into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon EACH: fine sea salt, chili powder, paprika, cumin, garlic powder
  • ¼ teaspoon freshly cracked pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • subheading: TACOS:
  • 1 bag kale slaw or regular coleslaw or broccoli slaw
  • street-sized corn or flour tortillas (OR skip the tortillas and serve over cilantro lime rice!)
  • fresh, ripe avocado, fresh lime, fresh cilantro, for topping
  • optional: queso cotija cheese (we didn't find the tacos needed cheese, but add if you want!)
  • subheading: DRESSING:
  • ½ cup full-fat regular mayo
  • 1 to 2 large limes (3 tablespoons juice and ¼ teaspoon zest)
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon chili powder
  • 1 teaspoon Sriracha or hot sauce
  • pinch of salt and ground black pepper
Steps
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