Butternut Squash Tacos

butternut-squash-tacos

Butternut Squash Tacos are a delicious, highly requested meal that you’ll make over and over again. Quick and easy to whip up, and a great vegetarian option packed with flavor.

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Prep ingredients. Slice the onion and coarsely chop the parsley. Raw red onions are strong. If you want to tone down the taste a bit, sweat them in a separate pan over medium for 3-4 minutes before adding to tacos.

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Chop butternut squash into 1/2 inch pieces.

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Heat oil in a large skillet over medium heat. Add in the squash, cumin, salt and pepper. Cook, stirring occasionally 11-13 minutes, or until the squash is tender. About halfway through cooking, zest in about 1/4 of the lime. Mix well.

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Add in rinsed black beans and 1/4 cup water. Cook until heated through, 1-2 more minutes.

butternut-squash-tacos

Top warmed tortillas with squash mixture, sliced onion, goat cheese, parsley, and optional lime juice. Substitute cilantro for parsley for a quick Mexican twist. Serve warm.

Butternut Squash Tacos
Delicious, highly requested meal that you'll make over and over again. Quick and easy to whip up, and a great vegetarian option packed with flavor.
Servings
8 tacos
Servings
8 tacos
Butternut Squash Tacos
Delicious, highly requested meal that you'll make over and over again. Quick and easy to whip up, and a great vegetarian option packed with flavor.
Servings
8 tacos
Servings
8 tacos
Ingredients
  • 2 tbsp olive oil
  • 1 butternut squash cut into 1/2 inch pieces
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1, 15 ounce can black beans rinsed and drained
  • 8 corn tortillas warmed
  • 1/2 red onion sliced
  • 1 cup goat cheese or 1 cup, crumbled
  • 1/4 cup parsley freshly chopped
  • lime wedges for serving, optional
Instructions
  1. Prep ingredients. Slice the onion and coarsely chop the parsley.
  2. Chop butternut squash into 1/2 inch pieces.
  3. Heat oil in a large skillet over medium heat. Add in the squash, cumin, salt and pepper. Cook, stirring occasionally 11-13 minutes, or until the squash is tender.
  4. About halfway through cooking, zest in about 1/4 of the lime. Mix well.
  5. Add in rinsed black beans and 1/4 cup water.
  6. Cook until heated through, 1-2 more minutes.
  7. Top warmed tortillas with squash mixture, sliced onion, goat cheese, parsley, and optional lime juice. Serve warm.
Recipe Notes

Raw red onions are strong. If you want to tone down the taste a bit, sweat them in a separate pan over medium for 3-4 minutes before adding to tacos. Substitute cilantro for parsley for a quick Mexican twist.

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