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In recent years, there has been a significant shift towards plant-based meals, as more individuals seek to incorporate healthier and more sustainable food options into their diets. This trend is fueled by a growing awareness of the environmental impact of meat consumption and the health benefits associated with a diet rich in fruits, vegetables, and whole grains. One standout dish that captures this movement beautifully is roasted butternut squash tacos. These tacos are not only vibrant and visually appealing but also offer a delightful combination of flavors and textures that are sure to satisfy.

Roasted Butternut Squash Tacos

Discover the delightful world of roasted butternut squash tacos, a vibrant plant-based dish that's perfect for any meal! Packed with flavor and nutrition, these tacos combine sweet, roasted butternut squash with hearty black beans, creamy avocado, crunchy red cabbage, and zesty lime. Ideal for both vegetarians and meat-lovers, they offer a satisfying and colorful way to embrace seasonal produce. Enjoy creating a wholesome and delicious meal that's sure to impress!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and diced into cubes

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper, to taste

8 small corn tortillas

1 cup black beans, rinsed and drained

1 avocado, sliced

1 cup red cabbage, finely shredded

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

1/2 cup feta cheese or crumbled cotija cheese (optional)

Hot sauce (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Squash: In a large mixing bowl, toss the diced butternut squash cubes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper until they are evenly coated.

      Roast the Squash: Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, tossing halfway through to ensure even cooking.

        Warm the Tortillas: While the squash is roasting, warm the corn tortillas either in a dry skillet for about 30 seconds on each side or wrapped in foil in the oven for the last 5-10 minutes of the squash roasting.

          Assemble the Tacos: Once the squash is done, remove it from the oven. To assemble, take a warm tortilla and fill it with a generous scoop of roasted butternut squash, followed by a spoonful of black beans, sliced avocado, and a handful of shredded red cabbage.

            Garnish: Sprinkle fresh cilantro on top, add crumbled feta or cotija cheese if using, and drizzle with lime juice. Finish off with a dash of hot sauce for added heat if desired.

              Serve: Serve immediately with lime wedges on the side for extra zest.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings