Roasted Butternut Squash Tacos

subheading: Roasted butternut squash:

1 medium butternut squash (about 2 to 2 ½ 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

subheading: 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

subheading: 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

subheading: Everything else:

8 corn tortillas (certified gluten free if necessary)

Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)

Cook Mode Prevent your screen from going dark

Directions at cookieandkate.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer