Roasted Butternut Squash Tacos

Name: Roasted Butternut Squash Tacos
Ingredients: 1 medium butternut squash (about 2 to 2 ½ pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes; 2 tablespoons olive oil; 1 teaspoon chili powder; Salt; freshly ground pepper; 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces; 2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans; ⅓ cup chopped green onions, both green and white parts; ⅓ cup chopped fresh cilantro; 2 to 3 tablespoons fresh lime juice, to taste; 1 teaspoon olive oil; ¼ teaspoon salt, more to taste; 1 large avocado, diced; 1 tablespoon lime juice; ¼ teaspoon ground coriander (optional); Pinch of salt, more to taste; 8 corn tortillas (certified gluten free if necessary); Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)

foodhuggergourmet.com

Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 minutes Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for...

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Ingredients

1 medium butternut squash (about 2 to 2 ½ pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt
freshly ground pepper
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
⅓ cup chopped green onions, both green and white parts
⅓ cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
¼ teaspoon salt, more to taste
1 large avocado, diced
1 tablespoon lime juice
¼ teaspoon ground coriander (optional)
Pinch of salt, more to taste
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)