Roasted Butternut Squash Green Chili Tacos

These butternut squash tacos make a healthy, quick and easy weeknight meal!  They have roasted butternut squash with white beans in a tangy spicy green chili sauce!  These are so flavorful and delicious and since squash is in season it is the perfect time to make them!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3 | Prep Time: 5 minutes | Cook Time: 45 minutes | Ready in: 45 minutes

Ingredients

• 3 cups organic butternut squash, cut into 1 inch cubes
• 1 Tbsp plus 2 tsp olive oil, divided
• 3/4 tsp sea salt, divided
• 1/2 cup chopped white onion
• 2 jalapeno chilies, minced
• 1 1/2 cups cooked white beans
• 1 4 oz can green chilies
• 1/2 tsp ground cumin
• 1 clove minced garlic
• 1/4 cup chopped cilantro
• 1/4 cup lime juice
• 6 corn tortillas
• 1 organic avocado, diced

Instructions

Instructions:

1. Preheat your oven to 375F degrees, and oil a sheet pan.
2. Toss the squash with 1 Tbsp oil and spread out on the prepared pan.  Sprinkle with half of the sea salt. Place in the oven and roast until tender and starting to brown, about 45 minutes.  Remove from the oven.
3. Meanwhile, heat 2 tsp olive in a pan, and add the onion and jalapenos.  Sautee until softened, about 5 minutes, then add the beans, sea salt, chilies, garlic and cumin, and cook until it is all heated through, stir in the cilantro and lime juice.  Mix in the squash.
4. Spoon the bean and squash mixture into your 6 taco shells, top with a little avocado.  Serve!