This recipe was originally written using sweet potatoes (which is delicious), but I had a lot of butternut squash on hand so I thought I would try it out. I am so glad I did! Butternut squash is not the first thing I would think of when I think of tacos, but the way it is roasted with the combination of spices, is a real treat. It is a balance of sweet and savory with a little heat. I ended up topping mine with a creamy avocado dressing, but the topping possibilities are endless!
- 1 1/2 pounds of butternut squash (about 3 mini butternut squash), peeled and diced into 1/2 inch cubes
- 4 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/4 teaspoon ground coriander
- 1/8 -1/4 teaspoon cayenne pepper (depending how hot you like things)
- salt and pepper to taste
- 1 small yellow onion, diced
- 1 clove gralic, minced
- 1 14 oz. can of black beans, rinsed
- 1 cup frozen yellow corn
- 3 tablespoons honey
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro
- corn or flour torillas
- Purple cabbage, feta cheese, fresh salsa, hot sauce, really whatever you like on top of your tacos!
- Preheat the oven to 425 degrees. Like a baking sheet with foil and place butternut squash on the foil.
- Drizzle butternut squash with olive oil, toss and coat evenly.
- Sprinkle evenly with cumin, paprika, coriander, cayenne pepper, salt, and pepper. Toss and coat evenly.
- Bake in preheated oven for 15-20 minutes until tender.
- While butternut squash is in the oven, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Once hot, add onion and sauté until golden brown on edges and tender (about 5-6 minutes).
- Add garlic towards the end of the 5-6 minutes.
- Reduce heat to medium low and add drained black beans, corn, honey, and lime juice. Heat until warmed through.
- Toss in roasted butternut squash and cilantro.
- Serve over warm tortillas with desired toppings.