Autumn-spiced tacos with butternut squash and black beans
- 8 cups butternut squash, pre-chopped
- 2 tbsp olive oil
- ½ tsp cinnamon
- ¾ tsp cumin
- ½ tsp cayenne
- ¾ lime
- 3 ½ tbsp chopped cilantro
- 2 cups canned black beans
- 12 corn tortillas - 6" sizes
- ¼ cup pumpkin seeds
Preheat oven to 425 degrees F. Place two racks in the top and bottom third of the oven.
Cut butternut squash into 1/2-inch cubes and toss with olive oil, cinnamon, cumin, cayenne and a pinch of salt in a large bowl.
Pour mixture onto baking sheet and bake on the top rack about 40 minutes, or until tender when pierced with a fork.
Meanwhile, cut lime into wedges and chop cilantro. Set both aside as toppings.
Using the empty bowl, lightly toss black beans in oil residue to coat. When butternut squash has 10 minutes left, pour black beans onto a second baking tray and bake on the bottom rack in the oven on rack beneath the squash.
Warm corn tortillas in the microwave or in a dry skillet for 1 minute.
Spoon butternut squash and black beans onto corn tortillas and top with pumpkin seeds, lime juice and cilantro.