45 minutesDinner

Autumn-spiced tacos with butternut squash and black beans

Makes: four servings
Makes: four servings


  • 4 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
  • 8 corn tortillas - 6" sizes
  • ¼ cup pumpkin seeds


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

  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.

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

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

  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.

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

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