The most satisfying way to enjoy this season’s hottest vegetable, the butternut squash? In an epic taco of course. Butternut squash is dusted with smoky Mexican-style spices and roasted with onions until sweet and caramelized. Stir in the black beans at the last minute and tuck everything into a warm corn tortilla. The fiery cashew crema blends up quickly (no soaking cashews here!) and is lick-the-spoon good. Don’t feel like tacos? The flavourful butternut squash filling is great in a burrito bowl, served over rice or quinoa.
Roasted Butternut Squash Tacos with Chipotle Cashew Crema
Butternut squash is dusted with smoky Mexican-style spices and roasted with onions until sweet and caramelized. Stir in the black beans at the last minute and tuck everything into a warm corn tortilla.
Ingredients
Roasted Butternut Squash
- 3 cups butternut squash peeled and cut into 1-inch cubes
- 1 395 ml can black beans drained and rinsed
- 1 yellow onion halved and thinly sliced
- 1/2 tsp each smoked paprika, chili powder, garlic powder, onion powder, ground cumin
Chipotle Cashew Crema
- 1/2 cup raw cashews
- 3/4 cup hot water
- 1 tbsp chipotle pepper in adobo use less if you don't love spice
- 1 clove garlic
- 1 lime juiced
- 1/3 tsp fine salt
Tacos
- 12 corn tacos warmed
- 1 cup shredded green cabbage
- 1/2 lime juiced
- cilantro, avocado, feta, pickled onions to top (optional)
Instructions
- Preheat the oven to 425 F. Prepare a parchment-lined baking sheet. On the prepared baking sheet, add squash, onion, spices and 1 tbsp of oil. Season with salt and pepper and toss well to combine. Roast on the middle oven rack for 35 min, until the squash is tender.
- Meanwhile, in a high speed blender, add all ingredients for chipotle crema. Blend for 60-90 seconds, until creamy and mostly smooth. Some small bits of cashew are ok. Taste and add more chipotle, salt or lime. It should be super spicy and flavour-packed.
- In a medium bowl, add cabbage and juice from ½ lime and 1 tsp oil. Season with salt and massage to soften cabbage.
- To the roasted squash and onions, stir in black beans to warm through. Season with salt and pepper.
- Serve tortillas, with squash and black bean mixture, some slaw and avocados. Drizzle over cashew crema and top with feta, cilantro or any other desired toppings. Enjoy!
Photography by Jocelynne Flor.
Recipe By Meredith Youngson | Earth & Oven
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