Roasted Butternut Squash Tacos with Smokey Slaw and Avocado Crema
Roasted Butternut Squash Tacos with Smokey Slaw and Avocado Crema
Servings
4
Ingredients
- 1 package of small soft flour tortillas
- 1 butternut squash, diced
- 1 15oz can of black beans
- ½ tsp each curry powder/smoked paprika/chili powder
- 1 tbsp olive oil
- Salt & pepper
For the Slaw
- 1 12oz bag of shredded slaw mix
For the Slaw Dressing
- ¼ cup plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Juice of 1 lemon
- 1 clove garlic
- ¼ cup loosely packed fresh parsley (can substitute with basil)
- 1 tsp smoked paprika
- Salt & pepper
For the Avocado Crema
- 1 ripe avocado
- Juice of 1 lime
- 1 clove of garlic
- ¼ cup plain Greek yogurt
- 1 tsp smoked paprika
- Water/oil to thin (I used 2 tbsp each)
- 1 tsp hot sauce (optional)
- Salt & pepper
Instructions
For the Butternut Squash
Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Peel the butternut squash, scoop out the seeds, and, cut the squash into 1-inch cubes. Place on the sheet tray and season with oil and spices of your choice (I like to use a mix of smoked paprika, chili powder, and curry powder). Bake for 40-45 minutes on the bottom rack, or until crispy, tender, and beginning to char. 5 minutes before the squash is done, add the can of black beans to the sheet tray that have been drained, rinsed, and patted dry. Cook all together in the oven for 5 minutes.
For the Slaw
Combine all the dressing ingredients into a food processor or blender and blend until smooth. Taste for seasoning then toss in a large bowl with the slaw.
For the Crema
Add all the ingredients into the blender and blend until smooth. If the mix is too thick you can add a little water to thin. Taste for seasoning.
To Assemble
On your tortilla layer the slaw, then roasted squash, and top with avocado Crema. Enjoy!
Equipment Needed
- 1 sheet tray lined with parchment paper
- Food processor or blender
- Large bowl for slaw
- Small bowl for the crema
- Knife/cutting board
Shopping List
Produce
- 1 butternut squash *I'm totally buying the pre-cut one. I do NOT like chopping squash. Feel free to buy a whole squash if you want to peel, scoop out seeds, and dice* (can also substitute with 1 large sweet potato)
- Shredded slaw mix-I get the 12 oz bag from Whole Foods
- 1 lemon
- 1 lime
- 2 cloves of garlic
- Fresh parsley (can substitute with basil)
- 1 ripe avocado
Dairy
- Plain Greek yogurt, full fat (1 individual size, divided)
Pantry Staples
- Olive oil
- Maple syrup
- *SMOKED paprika-this gives the dish the classic "smokey taco" flavor. It is different from regular paprika. You can also use chipotle powder
- Curry powder
- Chili powder
- Salt & pepper
Packaged
- 1 package of soft flour tortillas - (I use the Siete almond flour)
- 1 15 oz can of black beans
