5 cups butternut squash, cut evenly into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon EACH: fine sea salt, chili powder, paprika, cumin, garlic powder
1/4 teaspoon freshly cracked pepper
1 can (15 ounces) black beans, drained and rinsed
Tacos
1 bag kale slaw, regular coleslaw, broccoli slaw or diced napa cabbage works great too!
Small corn or flour tortillas (OR skip the tortillas and serve over rice or cauliflower rice)
Optional toppings: cheese, avocado, lime, cilantro, tomatoes, hot sauce, etc.
Dressing
1/2 cup full-fat regular mayo (OR substitute plain Greek yogurt)
1-2 large limes (3 tablespoons juice and 1/4 teaspoon zest)
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce
pinch of salt and ground black pepper
INSTRUCTIONS
PREP SQUASH: Preheat the oven to 425 degrees F. Peel the squash and chop into bite-sized (1-inch) even cubes. Toss the squash with the 2 tablespoons olive oil, 1/2 teaspoon (each) of salt, chili powder, paprika, cumin, garlic powder and 1/4 teaspoon pepper. Spread evenly on a very large sheet pan.
BAKE SQUASH: Place the sheet pan of squash in the oven for 10-15 minutes. Remove from oven, toss around and return for another 10-15 minutes or until caramelized and crisp tender. (baking time may vary based on oven and size of squash pieces)
BEANS: Meanwhile, drain and rinse the beans. Once the squash is tender, remove the sheet pan and mix the drained beans with the squash. Toss to combine and warm the beans.
SAUCE: While the squash is baking you can also prepare the sauce. Zest and juice 1 lime to get 3 tablespoons juice and 1/4 teaspoon zest. Add the juice and zest to a bowl along with 1/2 cup mayo, 1/8 teaspoon cumin, 1/4 teaspoon paprika, and 1/2 teaspoon chili powder. Add 1 teaspoon Sriracha and a generous pinch of salt and pepper. Whisk together with a fork until smooth.
ASSEMBLE: Warm the tortillas (I like to put them in the oven for 3-5 minutes) and top with choice of slaw, a scoop of the squash and beans, and whatever toppings you’d like. Drizzle on fresh lime if desired and add a few spoonfuls of the sauce to each taco.
