45 mins

Autumn-spiced tacos with butternut squash and black beans

Dinner

Four servings

Nutrition info

• 8 cups butternut squash, pre-chopped
• 2 tbsp olive oil
• ½ tsp cinnamon
• ¾ tsp cumin
• ½ tsp cayenne
• ¾ lime
• 3 ½ tbsp fresh cilantro
• 2 cups canned black beans
• 12 corn tortillas - 6" sizes
• ¼ cup pumpkin seeds

Directions

• Step 1

  Preheat oven to 425 degrees F. Place two racks in the top and bottom third of the oven.

• Step 2

  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.

  In this recipe

  • 8 cups butternut squash, pre-chopped
  • 2 tbsp olive oil
  • ½ tsp cinnamon
  • ¾ tsp cumin
  • ½ tsp cayenne
• Step 3

  Pour mixture onto baking sheet and bake on the top rack about 40 minutes, or until tender when pierced with a fork.

• Step 4

  Meanwhile, cut lime into wedges and chop cilantro. Set both aside as toppings.

  In this recipe

  • ¾ lime
  • 3 ½ tbsp fresh cilantro
• Step 5

  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.

  In this recipe

  • 8 cups butternut squash, pre-chopped
  • 2 cups canned black beans
• Step 6

  Warm corn tortillas in the microwave or in a dry skillet for 1 minute.

  In this recipe

  • 12 corn tortillas - 6" sizes
• Step 7

  Spoon butternut squash and black beans onto corn tortillas and top with pumpkin seeds, lime juice and cilantro.

  In this recipe

  • 8 cups butternut squash, pre-chopped
  • ¾ lime
  • 3 ½ tbsp fresh cilantro
  • 2 cups canned black beans
  • 12 corn tortillas - 6" sizes
  • ¼ cup pumpkin seeds