Butternut Squash Tacos


For the Squash

1 medium butternut squash, peeled and sliced into ¾" chunks.

2 tablespoons olive oil

1 teaspoon chili powder

Salt and pepper

For the Slaw

2 cups purple cabbage, thinly sliced and roughly chopped into 2" pieces

two (15 Oz.) cans black beans, rinsed and drained.

⅓ cup green onions, chopped

1 large tomato, chopped

⅓ cup cilantro, chopped

2 to 3 tablespoons lime juice

1 teaspoon olive oil

¼ teaspoon salt

For the Guacamole

1 large avocado, diced

1 tablespoon lime juice

¼ teaspoon ground coriander

Pinch of salt

For Tacos

8 corn tortillas (gluten free)

Optional Garnishes

chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit cheese for vegans). Enjoy!

For the Squash

Preheat your oven to 425, then line a baking pan with parchment paper.

Put squash in olive oil and toss to coat.

Sprinkle with chili pepper, salt and pepper.

Arrange squash in a single layer on the pan.

Bake until squash is tender and caramelized on the edges, for 30 to 35 minutes, tossing halfway.

For the Slaw

In a bowl, combine cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt.

Toss, then taste and add more lime juice or salt if needed, then set aside to marinate.

For the Guacamole

In a bowl, combine avocado, lime juice, coriander and salt.

Mash until blended, a little creamy, and partly chunky, then taste, add more seasonings if wanted.

For the Tortillas

In a small frypan heat each tortilla on both sides, then put on a plate and cover with a tea towel to keep warm.

Repeat with each tortilla, stacking each one on the last.

To Make Tacos

Spoon slaw on the center a tortilla, top with squash and guacamole, then add garnishes and serve. Enjoy!
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