Colorful butternut squash tacos with crisp slaw, black beans and guacamole are perfect for #TacoTuesday! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings). I discovered this recipe on Cookie and Kate, make sure to check out her website…she has a lot of yummy recipes that are perfect for vegan, vegetarian, gluten free and just plain healthy fresh vegetable recipes!
Roasted butternut squash
1 medium butternut squash (about 2 to 2½ pounds) peeled and sliced into ¾-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
Cabbage and black bean slaw
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
⅓ cup chopped green onions, both green and white parts
⅓ cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
¼ teaspoon salt, more to taste
1 large avocado, diced
1 tablespoon lime juice
¼ teaspoon ground coriander (optional)
Pinch of salt, more to taste
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Share the SWEET-ness. Like and follow us! We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. Sweet Basil Farms is an 80 acre working farm, consisting of large vegetable, fruit and herb gardens, fruit orchards and livestock, where we put great emphasis on natural gardening, growing and livestock management practices. We are proud members of Georgia Grown and the American Poultry Association. Our commitment to the communities we serve is to give back to each. We are honored to be Partners with Paulding County Schools, Cherokee County Schools, Douglas County Schools and PTA and school Partnerships in many more Metro Atlanta Counties. We also breed and sell poultry, pet pigs, pygmy goats and over 300 varieties of bearded irises and so much more.
An 1840’s General Store situated on our property, is used as our on site Farmer’s Market. The old General Store was once the central hub for a railroad community, and served many important roles in the community of Goggans, even a United States Post Office until the 1960’s. It later served a new, bigger community purpose, inspiring our Farmers Market To You program to be born. This building is registered as a Historical site, and is adjacent to the old “Doctor’s Building”, which is rumored to have served as a Courthouse, among other things. The history on our property, rich with farming and community purpose, inspired us to serve our community in a new and exciting way.
We, both David and I, have always had a passion for growing flowers and plants, rooted from wonderful Grandmothers’ teachings. We, like everyone, began to make a more conscience effort to eat healthy and naturally grown fresh food. Since we have 80 acres, we began by adding a “small” acre and a half vegetable garden. When people began driving an hour or two, just to buy our tomatoes and cucumbers, we realized there was a real need in many communities for families like ours….and Farmers Market To You was born. We have been blessed to expand in to several of our neighboring communities, with our Farmers Market To You Market Basket program…and touch and reach families along the way. We donate food and cash to needy families, food ministries, PTA’s, churches and other vital community service organizations in each of the communities we serve.
This recipe post created by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test. To see other fantastic recipes, or to find more healthy and delicious recipes, subscribe to our blog and follow us on Social Media.