These roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans and a bright, spicy, and crunchy garden slaw.
Doesn’t the word fresh conjure up everything deliciously good in this world? Think about it…fresh as a daisy, freshmen, refreshments, fresh air, fresh bread, Fresh Prince of Bel Air, Fresh Market, fresh fruit, fresh flowers, fresh sheets, and these fresh roasted squash tacos.
I love fresh starts! Doesn’t mean I didn’t like the old, it just somehow invigorates me to start fresh in all aspects of life. As crazy as it may sound (you are all thinking “So what’s new”, right?), on occasion I will drive half-an-hour to go to a different grocery store just to pretend I’m in a whole new local or on vacation somewhere new (one week my daughter and I found a Smith’s store we have named “One-Eyed Smith’s” and we go there whenever we need a pick-me-up… but that’s a story for another day).
Anyway….. back to fresh…these roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans, and a spicy garden slaw to drive up the heat. I know you are all as out of your minds with excitement as I am to eat this light, fresh and clean dish.
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- 1 medium butternut squash, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Ground black pepper, to taste
- 1/4 cup vegetable stock
- 1/2 cup diced onion
- 1 garlic clove, minced or pressed
- 1 teaspoon ground cumin
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 cup vegetable stock
- Black ground pepper, to taste
- 1 cup thinly sliced red cabbage
- 1/4 cup shredded carrot
- 1/4 cup thinly sliced red or yellow bell pepper
- 2 tablespoons dairy-free, egg-free mayo (such as Vegenaise)
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon salt
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil; set aside.
- In a large bowl, toss together squash, oil, chili powder, salt and pepper. Transfer to prepared baking sheet and spread in a single layer.
- Roast for 20 minutes; stirring once after 10 minutes, or until tender and edges are crusty brown.
- While the butternut squash is roasting, warm up vegetable stock over medium heat. Add onion and garlic and saute for about 5 minutes. Add more vegetable stock as needed to keep the onion from burning. Stir in cumin. Add beans, stock and pepper. Increase heat to medium high and bring mixture to a boil, lower the heat, and simmer until liquid evaporates (about 15 minutes).
- Mix all ingredients together in a medium bowl.
Recipe inspired from Hobby Farms Vegetable Gardens Magazine, Volume 4G, 4th Edition, p95