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Spicy Roasted Squash Tacos - Bakerette

Spicy Roasted Squash Tacos

These roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans and a bright, spicy, and crunchy garden slaw.

Spicy Roasted Squash and Black Bean Tacos {meat free, dairy free, vegetarian, vegan} by Bakerette.com

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.

Spicy Roasted Squash and Black Bean Tacos {meat free, dairy free, vegetarian, vegan} by Bakerette.com

Enjoy!

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Spicy Roasted Squash Tacos
 
Prep time
Cook time
Total time
 
These roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans and a bright, spicy, and crunchy garden slaw.
Author:
Recipe type: Main Dish
Cuisine: Southwestern
Serves: 8 tacos
Ingredients
Roasted Squash
  • 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
Black Beans
  • 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
Garden Slaw
  • 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
Instructions
For Squash
  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil; set aside.
  2. In a large bowl, toss together squash, oil, chili powder, salt and pepper. Transfer to prepared baking sheet and spread in a single layer.
  3. Roast for 20 minutes; stirring once after 10 minutes, or until tender and edges are crusty brown.
For Black Beans
  1. 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).
For Garden Slaw
  1. Mix all ingredients together in a medium bowl.

Recipe inspired from Hobby Farms Vegetable Gardens Magazine, Volume 4G, 4th Edition, p95

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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