Happy Taco Tuesday!! Since we are in absolutely frozen Seattle which is covered in snow and with more coming tonight- I am fantasizing about being somewhere else. Like Mexico. So obviously that put taco’s on the brain- can you blame me?
When I asked for plant-based recipe requests a few weeks ago, one of them was Butternut squash taco’s. (Not sure who that was- but thank you!!!) Well, that sounded really good to me too, so I went ahead and made some and they are delicious.
The kids were super skeptical by the way- especially Coco, but once they tried the taco’s, guess who said they were sooooo good?!
So here you go- a really simple and fast recipe that is family-friendly and basically a no-brainer for dinner.
If you want to be an over-achiever, you could make your own salsa! These are four varieties that I think would be delicious with these taco’s:
Roasted Butternut Squash Chipotle Salsa
- Roasted Spiced Butternut Squash:
- 12 ounces butternut squash cut into chunks (I used the Trader Joe’s cut into zig-zags)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Cabbage Slaw:
- 3 cups finely shredded cabbage
- 1 cup fresh loosely packed cilantro leaves
- 3 green onions, thinly sliced
- The zest and juice of 1 lime
- 1 tablespoon olive oil
- Kosher salt
- For the Taco’s:
- 12 corn tortillas
- 1 large ripe avocado, sliced
- 1 15-ounce can of black beans, drained
- Salsa and Guacamole to serve them with
- Preheat the oven to 425 degrees. On a sheet pan, toss the butternut squash with the olive oil and then sprinkle with the chili powder, cumin, garlic powder and kosher salt. Roast the butternut squash for 15-20 minutes until tender and golden around the edges.
- While the squash is roasting, prepare the slaw by tossing everything together in a bowl and seasoning to taste with kosher salt.
- Heat the beans in small saucepan for a few minutes until hot. Season to taste with kosher salt.
- Heat the tortillas in a dry non-stick pan and then stack them together inside a piece of foil which you should close back up to keep the heat and steam in! If you have a gas stove, another option is to heat them directly over the open flame (using tongs)- that is what I prefer since it gets them nicely charred on the edges.
- To assemble the tacos, take each tortilla and add a little slaw, a spoonful of black beans, a slice of avocado and a few spoons of roasted butternut squash. Serve immediately.
Print Recipe
That would be tacos plural not taco’s possessive.
These sound great!