BUTTERNUT SQUASH TACOS

We are moving today. I am 8 months pregnant.

Which means… this past week has been filled with packing (and Duke “helping” me pack by emptying the boxes I fill) and some quick and easy meals.

We all need those meals that always turn out the way we’d hoped, require little time and minimal planning. My dear friend Kaitlin Frazier (who will be doing some guest blogging on these pages) introduced me to the concept of using butternut squash in tacos and I am forever indebted to her!

Squash has become one of my favorite foods (although nothing can quite beat potatoes for me) and I love using the leftovers from this meal in a salad for lunch the next day.

Here is also some interesting information about butternut squash.

ENJOY,

Elizabeth

BUTTERNUT SQUASH TACOS

Serves 4-5

1 butternut squash – peeled and cubed

1-2 cans black beans (depending on how many people you are feeding)

Corn tortillas (I use the Trader Joe’s handmade corn tortillas. They are nice and thick.)

About 2 C shredded purple cabbage

Olive oil

Sea salt and pepper

ON TOP:

Guacamole (homemade always tastes the best!)

Tapitio hot sauce (or any kind)

Crumbled goat cheese or feta cheese

*people who are sensitive to dairy are often not sensitive to goat’s milk products

Optional: Fresh limejuice and cilantro

TO COOK:

Preheat oven to 400F.

Using a vegetable peeler, peel skin off of the butternut squash. Cut in half lengthwise and use a spoon so scoop out all the seeds. Cut the whole squash into ½ inch squares.

Place on a baking sheet and lightly drizzle with olive oil. Season with salt and pepper and toss until evenly coated.

Bake for about 40 minutes, stirring halfway through. The squash will brown evenly and be soft when it is done. If you leave it in long enough, it will even start to caramelize a bit.

While the squash is cooking, the quick guacamole from last weeks recipe or whatever kind of guacamole you like.

When the squash is nearly done, open the black beans and drain half the liquid. Place them in a saucepan and bring to a boil. Then reduce medium heat until they thicken up and the liquid has cooked out. About 8 minutes.

To cook the tortillas, I spread just a touch of coconut oil on both sides of each tortilla and brown them a bit in a pan. Or you can spray both sides with olive oil spray and brown.

TO SERVE:

Layer black beans, squash, guacamole, goat cheese or feta, cabbage and hot sauce. You can also squeeze some fresh lime and garnish with cilantro.

ENJOY!