Roasted Butternut Squash Tacos

Serves: 4 Save

Ingredients (17)

  • 1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe's), peeled and sliced into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Salt and freshly ground pepper
  • 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
  • 2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
  • 1/3 cup chopped green onions, both green and white parts
  • 1/3 cup chopped fresh cilantro
  • 2 to 3 tablespoons fresh lime juice, to taste
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt, more to taste
  • 1 large avocado, diced
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground coriander (optional)
  • Pinch of salt, more to taste
  • 8 corn tortillas (certified gluten free if necessary)
  • Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)

Directions

Learn how to make this recipe at Cookie and Kate

Mole Margarita

Ingredients (6)

  • 1.5 oz. Casamigos Blanco Tequila or Don Julio Blanco Tequila
  • 0.75 oz. Lime Juice
  • 0.25 oz. Spiced Demerara Syrup*
  • 2 dashes Mole Bitters
  • Lime Wheel Garnish
  • Cinnamon Stick Garnish