Butternut Squash Tacos

This is on rotation in our house!

I love tacos. I seriously could eat tacos every night. I recently came upon one of my favorite taco fillings and I just had to share it with you. My father, an otolaryngologist, came to visit me and had brought me a fresh butternut squash from one of his patient’s gardens (he gives so much to them and I love how they give back). I was trying to figure out how I wanted to prepare it, when I remembered seeing a recipe for squash tacos from one of my favorite food delivery services Sakara. Now I usually am a shrimp or chicken taco girl; but this sounded really interesting and I do like to eat a veggie inspired meal a few times a week. I tweaked the recipe a bit and added my own flare and came up with these incredibly delicious tacos.

I shared my favorite guacamole recipe on my IG and that would pair really well with these too. But you don’t need many ingredients at all to make these tasty, healthy tacos. You can also make these completely vegan, gluten-free and dairy free if you’d like. If you want to double the ingredients to make 4 servings you can. This recipe serves two.

So let’s get to it. Here’s what you’ll need:

• Half a butternut squash cut into small cubes

• 1 tbsp oil (I used avocado oil)

• 1 tsp each of cumin, cayenne pepper, chili powder, black pepper

• 4 Tortillas (I used organic corn)

• Cilantro finely chopped

• Avocado sliced (or use my guac recipe)

• 1 cup Black beans

• Optional sour cream (I used Forager cashew yogurt)

• Salsa

• Lime wedges

1. In a pan over medium heat pour in your oil and add your squash plus seasonings. Stir to mix and after a few minutes add 1/2 cup water (or as needed), place a lid on top and simmer for 15 minutes until cooked through.

2. Heat your black beans in a saucepan.

3. Slice your avocado and cilantro.

4. Heat up your tortillas on a skillet.

5. Take the squash off the burner and evenly distribute it amongst the tortillas add 1/4 cup of beans to each and sprinkle on your toppings.

Enjoy! I was really pleasantly surprised at how good these tasted. I’m now adding them to our weekly meals.