Market Eats – Spiced Butternut Squash Tacos
It is shaping up to be a beautiful weekend here in Upstate NY. Perhaps our last nice weekend of the year. I plan to make these tacos using seasonal ingredients, like butternut squash and enjoy them al fresco paired with an ice cold refreshment.
Spiced Butternut Squash Tacos – from HeatherChristo.com
Ingredients:
- Butternut Squash
- 12 ounces butternut squash, cut into chunks
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- Cabbage slaw:
- 3 cups finely shredded cabbage
- 1 c fresh loosely packed cilantro leaves
- 3 green onions, thinly sliced
- The zest and juice of one lime
- 1 Tbsp olive oil
- Kosher salt
- For the Taco’s:
- 12 corn tortillas
- 1 large ripe avocado, sliced
- 1 15-oz can black beans, drained
- Salsa & guacamole for serving
Directions:
- 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 cabbage slaw by tossing everything together in a bowl and seasoning to taste with kosher salt.
- Heat the beans in a 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 in a piece of foil which you should close back up to keep the heat and steam in.
- 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.
Market Shopping List:
- Butternut Squash
- Cabbage
- Cilantro
- Green Onions
- Salsa
Photo cred: HeatherChristo.com