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March 2, 2017
  •  By: Kaleigh McMordie

Butternut Squash Black Bean Tacos

Squash is having a huge moment, and I kind of love it. All kinds of winter squash are popping up everywhere, in the form of noodles, on pizza, as delicious winter side dishes and in all kinds of salads. So much deliciousness to soak in!

One of my favorite winter squash varieties is butternut squash. With its beautiful orange hue and nutty sweet taste, butternut squash is one of the most flavorful and versatile varieties. Besides being a fun and healthy substitute for pasta, especially for those with Celiac disease, butternut squash is also loaded with nutrients. Just one cup is less than 100 calories and boasts the following:

•7 grams of fiber
•31 mg vitamin C (almost half the daily recommended amount!)
•Over 200% of your daily vitamin A
•Beta-carotene, an antioxidant and precursor to vitamin A
•Folate and potassium

To help you get more of this nutritional powerhouse in your diet, I’ve created a delicious taco recipe that fits into almost any diet, from vegan to gluten-free. It’s easy to make for a great weeknight meal. Whip up these tasty Butternut Squash Black Bean Tacos for your next “Taco Tuesday” and enjoy all the delicious benefits that this winter squash has to offer!

 

Butternut Squash Black Bean Tacos
Serves 4-6

Ingredients:
2 cups butternut squash cubes
1/4 red onion, sliced
1 tsp olive oil
1/2 tsp smoked paprika
1/2 tsp cumin
Pinch salt
Pinch freshly cracked pepper
1 can (14 oz) Low sodium black beans, drained and rinsed
1/2 small avocado
1/4 cup Greek yogurt (non-dairy yogurt for vegan)
1 tbsp cilantro
Juice from 1/2 lime

For serving:
8 warmed corn tortillas
Jalapeno, sliced
Cotija cheese (omit for vegan)
Cilantro

Instructions:
Preheat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
In a large bowl, toss squash cubes and onion with olive oil, smoked paprika, cumin, salt and pepper. Spread onto the baking sheet in a single layer. Roast 30-45 minutes, stirring every 10-15 minutes.
Meanwhile, heat black beans over low heat and prepare avocado cream sauce by blending avocado, yogurt, cilantro and lime in a food processor or blender.
To assemble tacos, spoon butternut squash mixture and black beans onto tortillas. Drizzle with avocado sauce and sprinkle with cotija, cilantro and jalapenos (optional).

Enjoy!

Kaleigh McMordie is a Registered Dietitian Nutritionist and Master of Nutrition based in Lubbock, Texas. She is passionate about nutrition and healthy living, so much so that she loves to create delicious, nourishing recipes for people trying to live a healthy, vibrant life. Kaliegh’s mission is to help people achieve a healthy, happy lifestyle filled with joy and memories without sacrificing all that is good in life. Follow her on Instagram: @livelytable

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