Roasted Butternut Squash Tacos

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Roasted Butternut Squash Tacos
Servings
Ingredients
  • 1 medium butternut squash, peeled and cut into ¾ inch cubes
  • 1 Tbsp olive oil
  • 1 Tsp chili powder optional
  • 2 cups purple or green cabbage, thinly sliced and chopped
  • 2 cans black beans, drained and rinsed
  • 1/3 cup green or red onions, chopped
  • 1/2 cup chopped fresh cilantro optional
  • 2 Tbsp lime juice lemon juice will also work
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Tortillas or taco shells
Servings
Ingredients
  • 1 medium butternut squash, peeled and cut into ¾ inch cubes
  • 1 Tbsp olive oil
  • 1 Tsp chili powder optional
  • 2 cups purple or green cabbage, thinly sliced and chopped
  • 2 cans black beans, drained and rinsed
  • 1/3 cup green or red onions, chopped
  • 1/2 cup chopped fresh cilantro optional
  • 2 Tbsp lime juice lemon juice will also work
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Tortillas or taco shells
Instructions
  1. Preheat oven to 425 degrees Fahrenheit. On a backing sheet mix squash with olive oil, chili powder, salt and pepper. Bake until the squash is tender and can be easily pierced through with a fork.
  2. Meanwhile, in a medium bowl combine the cabbage, black beans, onion, cilantro, lime juice, and salt.
  3. Assemble the tacos with the roasted squash and cabbage mixture. Top with garnishes.
Recipe Notes

Garnish with cheese, sour cream, avocado, salsa, tomatoes, or hot sauce.