Go Back

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.
Print Recipe

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!