February 12, 2025
Roasted Butternut Squash Tacos with Slaw
A delicious, nutrient-dense meal that comes together in under an hour—perfect for Taco Tuesday!
Ingredients
For the roasted squash:
- 1 small butternut squash (about 4-5 cups, cubed)
- 1 Tbsp olive oil (or preferred oil)
- 1 Tbsp (¼ packet) reduced sodium taco seasoning
For the slaw:
- 4 cups shredded purple cabbage (packed)
- 1 cup shredded carrots (packed)
- ½ to ¾ cup chopped green onions (both white and green parts, packed)
- ½ cup fresh cilantro leaves (packed)
- Juice of 1 lime
- 1 Tbsp olive oil
- ½ Tbsp (⅛ packet) reduced sodium taco seasoning
For the beans:
- 1 can black beans, rinsed and drained
- ½ Tbsp (⅛ packet) reduced sodium taco seasoning
For serving:
- 1 avocado, chopped
- 12 (6-inch) corn tortillas
Instructions
1. Roast the Squash
- Preheat oven to 425°F.
- Peel and seed the butternut squash, then cut into ½ to 1-inch cubes (about 4-5 cups).
- In a large bowl, toss squash with 1 Tbsp oil and 1 Tbsp taco seasoning until evenly coated.
- Spread in a single layer on a lightly oiled or parchment-lined baking sheet.
- Roast for 30-35 minutes, flipping halfway through, until tender and golden brown.
2. Prepare the Slaw
- Remove the outer leaves of the cabbage and thinly slice (avoid the core).
- Shred the carrots, finely slice the green onions, and chop the cilantro.
- In a large bowl, toss together cabbage, carrots, green onions, and cilantro.
- Add lime juice, 1 Tbsp oil, and ½ Tbsp taco seasoning; mix well.
3. Season the Beans
- Place rinsed and drained black beans in a bowl.
- Toss with ½ Tbsp taco seasoning.
- Microwave for 30 seconds, or serve at room temperature.
4. Assemble the Tacos
- Chop the avocado.
- Heat a dry skillet over medium to medium-high heat. Warm each tortilla for 30-60 seconds per side until soft and slightly crispy.
- Divide roasted squash, slaw, beans, and avocado among the tortillas.
5. Serve & Enjoy!
- Makes 4 servings (3 tacos per person).
