Butternut Squash Tacos

Arial shot of Butternut Squash Tacos with salsa, lemon and garnish on the side
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With its sweet, moist, and nutty flavor profile, Butternut squash is a vegetable that lends itself to sweet and savory dishes. They are also a healthy addition to any meal because they are full of essential minerals, vitamins, and antioxidants. For special dietary considerations, Butternut squash is also a good low-calorie, high fiber food that works well for people looking for more healthy vegetable options to add to their diet. We thought Butternut Squash Tacos would be a great way to show its versatility and put a new spin on a traditional Mexican dish with so many positive attributes. These tacos use the natural flavors of the butternut squash and combine them with fresh herbs and seasonings, earthy black beans, creamy avocado, and a splash of citrus for a multilayered flavor experience. This dish is excellent for vegetarians and vegans; however, some grilled chicken or fish would also be a perfect compliment to these tacos. We hope you enjoy our recipe for Butternut Squash Tacos, and it shows you a creative way to think about vegetables and traditional dishes.

Author: Rachel Ottier-Hart
Rate
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
4 persons

Ingredients

Instructions

Preheat oven to 425 °F/ 218 °C, place a rack in the center of the oven and prepare a baking sheet with parchment paper or foil.
Season the Squash chunks with oil, cumin, salt, and black pepper, then place them on the baking sheet and into the oven for 15 minutes.
Toss the squash and bake for another 15 minutes or until the edges are crisp, then remove from the oven and set aside until ready to assemble tacos.
While the Squash is baking, prepare the salad with lettuce, onion, cilantro, and black beans by tossing in a bowl with 1 tablespoon of lime juice, salt, and black pepper to taste set aside.
In another bowl make the guacamole by mashing the avocado using a fork mixing with 1 tablespoon cilantro, 2 tablespoons of lime juice, salt and pepper to taste then set aside.
Toast the tortillas in an skillet on medium-high heat, then remove them to assemble.
Place a scoop of salad onto the tortillas, then add some squash chunks and top with a dollop of guacamole or two-fold, eat and enjoy with your refreshing drink like the Peach Blueberry Smoothie.

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Keywords
veg tacos, butternut squash tacos, black bean, slow cooker, vegan, recipe

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