SERVES: 4 (2 tacos per person)
Roasted butternut squash
- 1 medium butternut squash (about 2 to 2½ pounds, or use two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes
- Olive oil spray
- 1 tsp. chili powder
- Salt and freshly ground pepper
Cabbage and black bean slaw
- 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 Tbsp. fresh lime juice, to taste
- ¼ teaspoon salt
- 1 large avocado, diced
- 1 tsp. lime juice
- ¼ teaspoon ground coriander (optional)
- Pinch of salt, more to taste
- 8 corn tortillas
- Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas
- Preheat oven to 425 degrees. Line one large, rimmed baking sheet with parchment paper.
- To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil spray to lightly coat all sides. Sprinkle with 1 tsp. chili pepper and a pinch of salt and pepper and toss again. Arrange the butternut in a single layer. 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 bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, 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.
- 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.