Name: Roasted Butternut Tacos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 null butternut squash (peeled and sliced into 3/4-inch cubes); 2 tbsp olive oil; 1 tsp chili powder; 1 pinch salt pepper; 2 cup purple cabbage (thinly sliced and chopped); 2 can black beans (rinsed and drained); 0.33 cup green onions (chopped); 0.33 cup fresh cilantro (chopped); 2.5 tbsp lime juice (fresh); 1 tsp olive oil; 0.25 tsp salt; 1 null avocado (large, diced); 1 tbsp lime juice (fresh); 0.25 tsp coriander powder (optional); 1 pinch salt; 8 null corn tortillas; 0.25 cup roasted pepitas; 0.25 cup vegan feta crumbles; 1 dash hot sauce

Instructions

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1

Preheat oven to 425F. Line a large rimmed baking sheet with parchment paper.
2

On the baking sheet, toss cubed butternut squash (1 medium) with olive oil (2 tbsp), chili powder (1 tsp), and salt pepper (1 pinch). Bake for 30 to 35 minutes until tender and caramelized, tossing halfway.
3

In a medium bowl, combine purple cabbage (2 cup), black beans (2 can), green onions (0.33 cup), fresh cilantro (0.33 cup), lime juice (2.5 tbsp), olive oil (1 tsp), and salt (0.25 tsp). Toss well and let marinate.
4

In a small bowl, mash avocado (1 large) with lime juice (1 tbsp), coriander powder (0.25 tsp), and salt (1 pinch) until smooth.
5

Warm tortillas (8 corn) in a skillet over medium heat on both sides. Stack them in a towel to keep warm.
6

Assemble by spooning slaw into tortillas, topping with roasted squash and a dollop of guacamole. Garnish with roasted pepitas (0.25 cup), vegan feta crumbles (0.25 cup), and hot sauce (1 dash).