Roasted Butternut Squash TacosRoasted Butternut Squash Tacos

Need a gluten free and vegan main course? Roasted Butternut Squash Tacos could be a tremendous recipe to try. For $1.77 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 20g of protein, 18g of fat, and a total of 563 calories. This recipe serves 4. 207 people were impressed by this recipe. This recipe from Cookie and Kate requires lime juice, olive oil, beans, and corn tortillas. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Plenty of people really liked this Mexican dish. With a spoonacular score of 100%, this dish is super. Maple Roasted Butternut Squash Tacos, Beer Braised Bison Tacos with Roasted Butternut Squash, and Roasted Butternut Squash Tacos with Caramelized Onions & Parmesan are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons.

2. 02

   Sprinkle with salt and pepper and arrange the butternut in a single layer.

3. 03

   Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.