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!

Posted
February 18, 2012
In
Recipes, The Kitchen
Tagged as

20 comments... (add a comment)

  1. Ann Menke

    Love this recipe. I have the recipe for Oba’s butternut squash enchilada’s, too! This is easier and looks very yummy! Thanks Elizabeth. Can’t believe you are 8 months pregnant and moving!!

    • emosser

      I can’t believe you have the recipe from Oba!!! I loved those so much when we ate their for my mom’s birthday that I made up my own recipe like it! Any chance you could send it to me?!:)

  2. Erika Pagel

    This sounds delicious and easy! Thanks so much for sharing! I recently had to switch to a gluten/dairy/sugar free diet and am always looking for new things to try. I will be trying this one soon. Thanks again!

    Erika

    • emosser

      Wow, gluten/dairy and sugar are a hard combination to have to cut out! I hope some of these recipes will help and that you find many more recipes as you transition to a new way of eating!

  3. Thanks Elizabeth. I LOVE cooking with any kind of squash. This is a new twist that I would never have thought of.

  4. I love these!! My favorite is marinating the purple cabbage in lime juice before dressing your taco-delish, and that’s from Kait too. ;)

    • emosser

      Oh, I will have to do that! Kait is the best! I seriously don’t know what I would do without her introducing me to butternut squash…

  5. Beks

    I’ve made this recipe of yours before and it’s always awesome!! Thanks for sharing!

  6. Yum! This sounds amazing. So good I am wanting to dump dinner #1 that is almost ready and start this! Sigh, I shall not waste the food, so tomorrow night it is!

    • emosser

      Haha! Good choice on not wasting the already finished dinner… and I hope you were able to make them tonight! :)

  7. Andrea Rush

    I just got home from a 12 hour shift and am ravenously hungry. Those look amazing! If I thought I could digest it, I’d eat the computer screen. ;-)

    • emosser

      Don’t you just hate when photos of food make you realize how hungry you really are??!! :) I hope you were able to to enjoy something yummy… and not the computer screen. :) Enjoy the tacos too! :)

  8. Kelsey

    Hey Mosser Mamma! Okay I am gonna take advantage of our new friendship and soak up all your awesome-wife skills. Pretty soon I will know how to iron AND cook!… I am going to make this for Aaron tomorrow… I’ll call you if I have any kitchen emergencies hahaha.

    Starting a list of Elizabeth Lessons (things I learn from you)

    1. Irons work much better with water
    2. Squash is good in tacos

    :) Many more to come haha.

    Have a good week sister!
    Kels

    • emosser

      Kelsey your comment cracked me up and made my day! :) Glad I could be of service to your wife lessons. :) Call me anytime tomorrow if you have questions with the tacos!
      PS: I am throughly enjoying my ironed curtains and think of you every time I look at them! Much Love!

  9. Becca Sutter

    Our tummies are full at the Sutters! And they were so yummy! Thanks for helping us add more healthy recipes to our menu. I can’t wait to try some of the others you posted!

    • emosser

      I’m so glad you liked them! I plan to keep them coming and still need to pick your brain about photos!

  10. Pingback: LUNCH.SIDE-DISH.DINNER — He Speaks in the Silence

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