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In recent years, there has been a remarkable shift toward plant-based diets and vegetarian dishes, as more people are recognizing the myriad benefits of embracing a diet rich in fruits, vegetables, and whole grains. This trend is not just about reducing meat consumption; it’s also about discovering new flavors and textures that make meals exciting and satisfying. One dish that perfectly encapsulates this movement is the Spicy Butternut Squash Taco. This recipe not only brings a delightful twist to traditional tacos but also celebrates the nutritional power of vegetables, making it an ideal choice for both seasoned vegetarians and those simply looking to incorporate more plant-based meals into their diets.

Butternut Squash Tacos

Discover the vibrant flavors of Spicy Butternut Squash Tacos, a delicious dish that celebrates the benefits of a plant-based diet. This recipe features sweet, creamy butternut squash paired with spices for a warm kick. With added black beans, avocado, and crunchy red cabbage, each bite offers a satisfying and nutritious experience. Perfect for any meal, these tacos are easy to prepare and sure to impress both veggie lovers and curious newcomers alike!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

8 small corn tortillas

1 cup black beans, rinsed and drained

1 avocado, diced

1 cup red cabbage, finely shredded

½ cup fresh cilantro, roughly chopped

Juice of 1 lime

Salsa or hot sauce, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the squash.

    Prepare the Butternut Squash: In a large mixing bowl, combine the diced butternut squash with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss the mixture gently until the squash is evenly coated in the spice blend. Next, arrange the seasoned squash in a single layer on a baking sheet.

      Roast the Squash: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Be sure to stir the squash halfway through the cooking time to ensure it's evenly roasted and becomes tender with a lovely caramelization.

        Warm the Tortillas: While the squash is roasting, take a moment to warm your corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in foil and placing them in the oven during the last 5 minutes of the squash roasting time.

          Assemble the Tacos: After the butternut squash has finished roasting, remove it from the oven. Begin assembling your tacos by placing a generous scoop of the roasted butternut squash on each tortilla. Top the squash with black beans, diced avocado, and a handful of shredded red cabbage.

            Garnish: Add a sprinkle of freshly chopped cilantro on top of each taco and finish with a squeeze of lime juice for brightness. Offer salsa or hot sauce on the side for those who prefer an extra kick of flavor.

              Serve: Present your spicy butternut squash tacos warm, accompanied by additional lime wedges and hot sauce for your guests to customize their tacos according to their taste preferences.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings