Roasted Butternut Squash Tacos with Smoky Black Bean Slaw

 


8 corn taco sized tortillas

I medium butternut squash, peeled and chopped into 1 inch cubes (approximately 2 lbs.) OR 

2 12 oz. bags of pre sliced butternut squash

2 tbsp. extra virgin olive oil

½  tbsp ground cumin 

1 tbsp chili powder

¼ tsp each salt and pepper


Slaw:

2 cups of shredded mixed purple and green cabbage

1 15 oz. can of black beans, drained and rinsed

3 green onion, chopped

2 tbsp fresh lime juice

1 tbsp extra virgin olive oil

¼ tsp ground cumin

Salt and pepper to taste


Garnishes: Guacamole, chopped cilantro, crumbled cotija cheese


Preheat the oven to 425 F.


Line a baking sheet with foil.  In a small mixing bowl, add chopped butternut squash, extra virgin olive oil, cumin, chili pepper, salt and pepper. Mix well to coat the squash pieces.


Lay the squash pieces onto the baking sheet in a single layer. Roast for 25-30 minutes or until tender and caramelized.


While the butternut squash is roasting, toss together the cabbage, black beans, green onions, lime juice, extra virgin olive oil, cumin, salt and pepper in a mixing bowl.  Keep refrigerated until using.


Warm the corn tortillas in the oven or microwave.  Place warm tortillas on a plate and cover with a piece of foil.


To assemble: Place a tortilla on a plate and top with black bean slaw, an equal amount of butternut squash and top with guacamole, cilantro and cotija cheese.



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