Name: Butternut Squash Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 persons
Cuisine: Mexican
Ingredients: 1 medium Butternut Squash - skin removed, seeded and cut into bite sized pieces; 3 tablespoons Olive Oil; 1 teaspoon Cumin; 2 cups Lettuce - chopped; 1 small Red Onion - diced; 1/4 cup Cilantro - chopped; 2x15 ounces, cans Black Beans - washed & rinsed; 3 tablespoons Lime Juice; 1 Avocado; 3 cloves Garlic - minced; 8x 6 inches Tortillas - corn or flour; Salt & Black Pepper

Arial shot of Butternut Squash Tacos with salsa, lemon and garnish on the side

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.

#Diabetic Friendly #Lacto Vegetarian #Pescetarian #Vegan #Whole30 #Comfort Food #Side Dishes #Vegetables #Baking #Skillet #Healthy Snacks and Appetizers

Baking Sheet

Chef's Knife

Colander

Cutting Board

Fork

Large Cast Iron Skillet

Parchment Paper

Small Mixing Bowl

Stainless Steel Measuring Spoons

Tongs

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

4 persons

Ingredients

1 medium Butternut Squash - skin removed, seeded and cut into bite sized pieces
3 tablespoons Olive Oil
1 teaspoon Cumin
2 cups Lettuce - chopped
1 small Red Onion - diced
1/4 cup Cilantro - chopped
2x15 ounces, cans Black Beans - washed & rinsed
3 tablespoons Lime Juice
1 Avocado
3 cloves Garlic - minced
8x 6 inches Tortillas - corn or flour
Salt & Black Pepper

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.

Nutrition Disclosure