I’m loving all the butternut squash we’ve gotten in our produce pick up from Urban Acres. It’s made me get creative with other butternut squash recipes, rather than the normal quickbread or soup. When I saw this recipe for tacos made with butternut squash, I had to try it. Let me tell you…it did not disappoint!
- 1 medium-size butternut squash, peeled and diced into bite-size pieces
- 1 tsp olive oil
- 1 ripe tomato, diced
- 1/2 cup red onion, diced
- 1 jalapeño or serrano pepper, diced very finely
- 1/4 cup fresh cilantro
- 2 cups black beans, cooked
- salt & pepper to taste
- 8 soft tortillas
Preheat oven to 425°
Place diced butternut squash in a lightly oiled shallow baking dish or roasting pan, drizzle with a little olive oil and season with salt and pepper. Roast butternut squash for about 20-25 minutes, stirring once.
Meanwhile, make the pico de gallo: In a small bowl, combine tomato, onion, pepper and a dash of salt. Stir well and set aside.
Heat black beans in a small sauce pan over medium heat, adding water if necessary. Heat the corn tortillas in a heavy skillet, turning frequently.
Place a warm tortilla on a plate, add some black beans, roasted butternut squash, pico de gallo, and top with cilantro and jalapeno.