Roasted Butternut Squash Tacos
Ingredients
Roasted Butternut Squash
-
1
medium
butternut squash (about 2 to 2 ½ pounds)
-
2
tablespoons
olive oil
-
1
teaspoon
chili powder
-
to taste
salt and freshly ground pepper
Cabbage and Black Bean Slaw
-
2
cups
purple cabbage, thinly sliced
-
2
cans (15 ounces each)
black beans, rinsed and drained
-
⅓
cup
chopped green onions
-
⅓
cup
chopped fresh cilantro
-
2 to 3
tablespoons
fresh lime juice
-
1
teaspoon
olive oil
-
¼
teaspoon
salt
Simple Guacamole
-
1
large
avocado, diced
-
1
tablespoon
lime juice
-
¼
teaspoon
ground coriander (optional)
-
to taste
salt
Tacos
-
8
pieces
corn tortillas
-
optional
garnishes (chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese)
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, chili powder, salt, and pepper on the baking sheet, then bake for 30 to 35 minutes until tender.
- In a bowl, mix together the slaw ingredients and set aside to marinate.
- Combine the guacamole ingredients in a small bowl and mash until smooth.
- Warm each tortilla in a skillet over medium heat.
- Assemble the tacos by adding slaw, roasted butternut squash, and guacamole to each tortilla, then add garnishes if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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