Change up your taco night with these bright, sweet and tangy Butternut Squash Tacos.
Sometimes, inspiration for a recipe strikes when I’m in the shower or on a run. That’s what happened with this flavor combination. I was in the middle of some mundane task, thinking about what I wanted for dinner, and the idea to marinate butternut squash in a chili honey lime dressing popped into my head. “But butternut squash by itself does not make a dinner, so what do I pair it with?,” was my next thought. Well, my cupboard is always stocked with plenty of whole grains, sauces and taco shells. And I hadn’t had crunchy tacos in a while, which gave me an idea.
After some experimenting, these Chili Honey Lime Butternut Squash Tacos were born! The soft texture of butternut squash pairs really well with a crunchy taco, and I threw in some black beans for protein and topped it with a really simple slaw.
I like to walk you through the recipe development process to show you how simple it can be to make healthy food tasty and whip up a dinner in a flash. These Chili Honey Lime Butternut Squash tacos are a combination of sweet, savory and tangy, and they have varying textures that creates a really delicious bite of food. Throw these together for taco Tuesday and enjoy eating your vegetables!
Chili Honey Lime Butternut Squash Tacos
A sweet and savory vegan taco made with butternut squash, black beans and a cabbage slaw
- 3 tablespoons vegetable oil divided
- 1 tablespoon chili powder
- 2 teaspoons honey
- 1/2 teaspoon salt
- 2 tablespoons lime juice divided
- 1 medium butternut squash peeled and cut into cubes
- 1 cup shredded green and purple cabbage
- 1 15- ounce can black beans drained and rinsed
- 8 taco shells
Preheat the oven to 400 degrees F.
In a small bowl, whisk together 2 tablespoons vegetable oil, chili powder, honey, salt and 1 tablespoon of lime juice.
In a large bowl, mix together the butternut squash cubes and marinade mixture. Stir until the squash is evenly coated. Lay out the squash on a baking pan and bake for 30 minutes.
While the squash cooks, mix the cabbage, remaining 1 tablespoon of vegetable oil and 1 tablespoon of lime juice. Set aside.
Warm the beans in the microwave for 30 seconds.
(Optional): Warm the tacos shells in the oven for 5 minutes.
Combine the cooked squash and black beans and put them in the taco shells. Top with the cabbage slaw.