Spicy Butternut Squash and Black Bean Tacos
Spicy Butternut Squash and Black Bean Tacos are a delicious and hearty vegetarian meal that packs a punch with flavor and nutrition. The combination of roasted butternut squash, seasoned black beans, and fresh toppings makes for a satisfying taco experience. Perfect for a weeknight dinner or a fun gathering with friends, these tacos are sure to impress.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 1 small (about 2 cups) |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Black beans (canned, drained and rinsed) | 1 can (15 oz) |
| Corn tortillas | 8 |
| Salt | To taste |
| Fresh lime juice | 1 tablespoon |
| Fresh cilantro, chopped | 1/4 cup |
| Avocado, sliced | 1 |
| Red onion, diced | 1/2 |
| Feta cheese (optional) | 1/4 cup |
| Hot sauce (optional) | To taste |
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the butternut squash with olive oil, cumin, chili powder, garlic powder, and salt. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
- In a medium saucepan, heat the black beans over medium heat, adding lime juice and salt to taste. Cook for about 5 minutes until warmed through.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing roasted butternut squash and black beans on each tortilla. Top with avocado, red onion, cilantro, and feta cheese if desired.
- Drizzle with hot sauce to finish, and serve immediately. Enjoy!
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Roasted Butternut Squash With Chipotle Cream
Roasted Butternut Squash with Chipotle Cream is a flavorful and creamy dish that makes for a perfect filling for tacos. The sweet and nutty notes of the roasted butternut squash pair beautifully with the smoky and spicy kick from the chipotle cream, resulting in a delightfully satisfying vegetarian option for your taco night.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 1 small (about 2 cups) |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Ground black pepper | To taste |
| Chipotle peppers in adobo sauce | 1-2 peppers (to taste) |
| Sour cream or Greek yogurt | 1/2 cup |
| Lime juice | 1 tablespoon |
| Corn tortillas | 8 |
| Fresh cilantro, chopped | 1/4 cup |
| Avocado, sliced | 1 |
| Red onion, diced | 1/2 |
- Preheat the oven to 425°F (220°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.
- In a bowl, combine the chipotle peppers, sour cream or Greek yogurt, and lime juice. Blend until smooth.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing the roasted butternut squash on each tortilla. Drizzle with chipotle cream, then top with avocado, red onion, and cilantro.
- Serve immediately and enjoy your delicious roasted butternut squash tacos!
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Butternut Squash and Kale Tacos With Avocado Dressing
Butternut Squash and Kale Tacos with Avocado Dressing is a nutritious and vibrant dish that combines the sweetness of roasted butternut squash with the earthiness of sautéed kale. Topped with a creamy avocado dressing, these tacos offer a delightful vegetarian option packed with flavor and essential nutrients.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 1 small (about 2 cups) |
| Kale, stems removed and chopped | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Ground black pepper | To taste |
| Corn tortillas | 8 |
| Avocado, ripe | 1 |
| Lime juice | 2 tablespoons |
| Garlic, minced | 1 clove |
| Water | 2-3 tablespoons |
| Fresh cilantro, chopped | 1/4 cup |
- Preheat the oven to 425°F (220°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a skillet, heat olive oil over medium heat, add the chopped kale, and sauté until wilted (about 3-5 minutes). Season with salt and pepper.
- In a blender, combine avocado, lime juice, minced garlic, and water; blend until smooth to create the dressing.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by layering roasted butternut squash and sautéed kale on each tortilla, then drizzle with avocado dressing and top with fresh cilantro.
- Serve immediately and enjoy your delicious butternut squash and kale tacos!
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Cranberry-Glazed Butternut Squash Tacos
Cranberry-Glazed Butternut Squash Tacos are a festive and colorful dish that brings together the sweetness of roasted butternut squash and a tangy cranberry glaze, creating a perfect combination for a cozy meal. These tacos can be enjoyed during the holiday season or any time you crave a unique and flavorful vegetarian option, garnished with fresh herbs for added brightness.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 1 small (about 2 cups) |
| Fresh cranberries | 1 cup |
| Sugar | 1/4 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Ground black pepper | To taste |
| Corn tortillas | 8 |
| Red onion, thinly sliced | 1 small |
| Fresh cilantro, chopped | 1/4 cup |
| Lime juice | 2 tablespoons |
- Preheat the oven to 425°F (220°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a small saucepan, combine fresh cranberries, sugar, and a splash of water over medium heat. Cook until the cranberries burst and the mixture thickens (about 5-7 minutes).
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by layering roasted butternut squash and red onion on each tortilla, drizzle with cranberry glaze, and top with fresh cilantro.
- Serve immediately and enjoy your delicious cranberry-glazed butternut squash tacos!
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Butternut Squash, Quinoa, and Feta Tacos
Butternut Squash, Quinoa, and Feta Tacos are a nourishing and vibrant option that combines roasted butternut squash with protein-packed quinoa and tangy feta cheese, resulting in a filling and flavorful vegetarian taco. This dish is perfect for a quick weeknight dinner or a satisfying lunch, bringing together textures and tastes that are sure to please both vegetarians and meat lovers alike.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 1 small (about 2 cups) |
| Quinoa, rinsed | 1 cup |
| Water | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Ground black pepper | To taste |
| Corn tortillas | 8 |
| Feta cheese, crumbled | 1/2 cup |
| Fresh spinach or arugula (optional) | 1 cup |
| Lime wedges | For serving |
- Preheat the oven to 425°F (220°C) and toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the squash is roasting, cook the quinoa by bringing water to a boil in a saucepan. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by layering roasted butternut squash, cooked quinoa, and crumbled feta on each tortilla. If desired, add fresh spinach or arugula for extra greens.
- Serve with lime wedges and enjoy your nutritious butternut squash, quinoa, and feta tacos!
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Honey Roasted Butternut Squash and Sage Tacos
Honey Roasted Butternut Squash and Sage Tacos are a delightful fusion of sweet and savory flavors, perfect for a cozy meal any time of the year. The natural sweetness of honey complements the earthy notes of roasted butternut squash, while fresh sage adds a fragrant herbal touch. These tacos are sure to impress with their unique taste and simplicity.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 1 small (about 2 cups) |
| Honey | 2 tablespoons |
| Fresh sage leaves, chopped | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Ground black pepper | To taste |
| Corn tortillas | 8 |
| Crumbled goat cheese (optional) | 1/2 cup |
| Avocado, sliced (optional) | 1 |
| Lime wedges | For serving |
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, honey, chopped sage, salt, and pepper, then spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by filling each tortilla with the roasted butternut squash. Add crumbled goat cheese and avocado slices if desired.
- Serve with lime wedges and enjoy your delicious honey roasted butternut squash and sage tacos!
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Butternut Squash and Chorizo Tacos
Butternut Squash and Chorizo Tacos are a hearty and flavorful twist on traditional taco fare. The combination of roasted butternut squash with spicy chorizo creates a delicious contrast of sweet and savory, complemented by fresh toppings. These tacos are perfect for a quick weeknight dinner or a fun gathering with friends.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 1 small (about 2 cups) |
| Chorizo, casing removed | 8 ounces |
| Olive oil | 1 tablespoon |
| Onion, diced | 1 small |
| Garlic, minced | 2 cloves |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Ground black pepper | To taste |
| Corn tortillas | 8 |
| Fresh cilantro, chopped (optional) | For garnish |
| Lime wedges | For serving |
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a skillet over medium heat, cook the chorizo, breaking it apart until browned and cooked through. Add diced onion and minced garlic, cooking until softened. Stir in ground cumin.
- Once the butternut squash is roasted, combine it with the chorizo mixture in the skillet and stir to combine.
- Warm the corn tortillas, then fill each with the butternut squash and chorizo mixture. Garnish with chopped cilantro if desired and serve with lime wedges. Enjoy your Butternut Squash and Chorizo Tacos!
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Grilled Butternut Squash Tacos With Lime Crema
Grilled Butternut Squash Tacos With Lime Crema offer a delightful mix of smoky, sweet, and creamy flavors, making them a delicious vegetarian option for taco night. The grilling process enhances the natural sweetness of the butternut squash, while the lime crema adds a zesty kick that perfectly balances the dish. These tacos are not only flavorful but also colorful and healthy, making them a hit for any gathering.
| Ingredients | Quantity |
|---|---|
| Butternut squash, sliced into strips | 1 medium (about 3 cups) |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Ground black pepper | To taste |
| Corn tortillas | 8 |
| Sour cream | 1/2 cup |
| Lime juice | From 1 lime |
| Fresh cilantro, chopped (optional) | For garnish |
- Preheat a grill or grill pan over medium heat. Toss butternut squash strips with olive oil, cumin, salt, and pepper, then grill for about 5-6 minutes on each side, until tender and charred.
- While the squash is grilling, prepare the lime crema by mixing sour cream and lime juice in a small bowl. Season with salt to taste and set aside.
- Warm the corn tortillas on the grill or in a skillet.
- Assemble the tacos by filling each tortilla with grilled butternut squash, drizzling with lime crema, and garnishing with fresh cilantro if desired. Serve immediately and enjoy!
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Butternut Squash and Goat Cheese Tacos With Arugula
Butternut Squash and Goat Cheese Tacos With Arugula are a deliciously unique twist on traditional tacos, combining the creamy richness of goat cheese with the earthy sweetness of roasted butternut squash and the peppery freshness of arugula. This vegetarian dish not only provides a satisfying flavor profile but also adds a touch of elegance to your taco night, making it a perfect choice for gatherings or a cozy dinner at home.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and diced | 1 medium (about 3 cups) |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1/2 teaspoon |
| Salt | To taste |
| Ground black pepper | To taste |
| Goat cheese, crumbled | 1/2 cup |
| Corn tortillas | 8 |
| Fresh arugula | 2 cups |
| Balsamic vinegar | 1 tablespoon |
| Fresh lime juice | From 1 lime |
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, cinnamon, salt, and pepper, then spread it on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
- While the squash is roasting, warm the corn tortillas in a skillet or directly over the flame until pliable.
- In a bowl, combine the arugula with balsamic vinegar and lime juice, tossing to coat.
- Assemble the tacos by filling each tortilla with roasted butternut squash, a sprinkle of crumbled goat cheese, and a generous handful of dressed arugula. Serve immediately and enjoy!
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Curry-Spiced Butternut Squash Tacos With Mango Salsa
Curry-Spiced Butternut Squash Tacos With Mango Salsa are a vibrant and flavorful vegetarian dish that brings the warmth of curry spices together with the sweetness of ripe mango. These tacos are not only a feast for the eyes but also offer a delightful fusion of textures and tastes, making them a perfect option for a lively dinner or a fun twist on Taco Tuesday.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and diced | 1 medium (about 3 cups) |
| Olive oil | 2 tablespoons |
| Curry powder | 1 tablespoon |
| Salt | To taste |
| Ground black pepper | To taste |
| Corn tortillas | 8 |
| Fresh mango, diced | 1 medium |
| Red onion, finely chopped | 1/4 medium |
| Fresh cilantro, chopped | 1/4 cup |
| Lime juice | From 1 lime |
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, curry powder, salt, and pepper. Spread the mixture on a baking sheet and roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
- While the squash is roasting, combine the diced mango, red onion, cilantro, and lime juice in a bowl to create the mango salsa. Mix well and set aside.
- Warm the corn tortillas in a skillet or directly over the flame until pliable.
- Assemble the tacos by filling each tortilla with the roasted butternut squash and topping it with a generous spoonful of mango salsa. Serve immediately and enjoy!
