A delicious recipe that takes advantage of fall produce.
BUTTERNUT SQUASH AND BLACK BEAN TACOS
- 1 small butternut squash
- 1 tablespoon olive or canola oil plus more for brushing
- ½ onion diced
- 2 cups cooked black beans one 15-ounce can
- ½ teaspoon cumin powder
- Salt and pepper to taste
- 8 corn tortillas
- ½ cup nonfat sour cream or feta optional
- Preheat oven to 350°.
- Cut squash in half and remove seeds. Brush cut sides with oil and place cut-side down in baking dish. Roast in preheated oven for 45 minutes or until fork inserts easily.
- Cool the squash enough to handle, then remove its skin and dice it into small chunks. (Alternatively, peel and dice the squash, toss in olive oil, spread in a single layer on a baking sheet, and roast until fork tender. This will result in sweeter squash.)
- In a large skillet, heat 1 tablespoon oil over medium heat. Add diced onion and sauté until tender.
- Add cooked beans along with some of the cooking liquid to the skillet. Add cumin and salt and pepper to taste. Stir and simmer for 3 minutes.
- Heat tortillas on a hot, unoiled flat pan then place on serving plates. Spoon beans and squash evenly into each tortilla and serve.
- Optional: Top each taco with a tablespoon of nonfat sour cream or feta cheese.
Jenni Dye is a Nutrition Education Specialist IV who has worked at the Center for Healthy Communities since 2006. Jenni is a Registered Dietitian and Chico State Alumni, holding a bachelor’s degree and a master’s degree in nutrition science. Jenni’s background is in farming, school/community-based nutrition education, community food systems, food security and food safety.