Roasted Butternut Squash Tacos
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Cookie and Kate · by Cookie and Kate★ 4.9

Roasted Butternut Squash Tacos

NUTRITION · PER SERVING50M COOK
CAL 31%·PRO 44%
CARBS 100G64% OF CAL
24G FIBER10G SUGAR66G OTHER
FAT 20G29% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy roasted butternut squash tacos topped with bright cabbage slaw, black beans, and creamy guacamole. This colorful, plant-based meal comes together in under an hour and suits any dietary preference.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Salt and 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
  • 1/4 teaspoon salt, more to taste
  • 1 large avocado, diced
  • 1 tablespoon lime juice
  • 1/4 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)
PREP
15M
SODIUM
956MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.