Hi everyone!! I hope you had a nice week! I’m in the end of semester push right now (a.k.a. high anxiety and high stress only made worse by being around other law students!!). I’m hoping to continue posting through the end of the semester and exam period, but no promises. If things go radio silent, you’ll know why and hopefully I’ll be back around Christmas!
But anyway let’s think about other things like food!!
I made these Butternut Squash and Black Bean Tacos a couple of weeks ago and I love them. I made sweet potato and black bean tacos this summer and thought it would be fun (and less starchy) to sub in my favorite winter squash. I was not disappointed!
To make my Butternut Squash and Black Bean Tacos you need: 1 large butternut squash (mine yielded 8 cups of uncooked squash), 1 medium yellow onion (1 cup), 1 red bell pepper (not pictured), 1 29-oz can of black beans (drained), 1/2 Tbsp. oil, 1 tsp. minced garlic, 1 1/2 tsp. cumin, 1 1/2 tsp chili powder, 1/2 tsp. hot sauce, 1/2 tsp. salt (divided), 1/2 tsp. black pepper, cooking spray.
Preheat your oven to 425 degrees. The most daunting part of these tacos is tackling the squash. If you want to use pre-cut then by all means please do! If not, here are some butternut squash tips I’ve picked up over the years. I like to start things off by sticking the entire squash in the microwave for one minute. After a minute it is MUCH easier to slice the squash in half.
After microwaving, chop both ends off and cut your squash in half.
Remove the seeds with a spoon and discard or save for roasted squash seeds!
Use a sharp peeler to remove the skin.
Dice your squash. I usually cut the long straight piece in half (through the thick part) so that my pieces are shorter. I then cut the blocks of squash into thinner matchsticks and then into squares! The round part doesn’t make a pretty dice, but it still tastes good!
Place the diced squash on a roasting pan. Spray it with butter cooking spray and sprinkle with 1/4 tsp. salt and 1/2 tsp. pepper. Toss with your hands and place it in the oven. Let the squash roast for 20-25 minutes. You want it to be cooked through, but not mushy.
While the squash cooks, heat a large nonstick skillet over medium heat with 1/2 Tbsp. of oil.
While the skillet warms up, dice 1 yellow onion. Throw the diced onion into the skillet and cook for about 5 minutes, stirring occasionally. Add 1 tsp. of minced garlic and cook for 1-2 more minutes.
While the onion and garlic cook, dice up a red pepper. Add the pepper to the skillet and cook for 1-2 more minutes.
After one or two minutes, add the drained black beans. You can rinse the beans if you want, but I like having a little bit of moisture.
Add the salt (1/8-1/4 tsp.), chili powder, cumin, and hot sauce. Stir and continue to cook over medium heat until mixture comes to a boil (or thickens). Reduce the heat to low. I would start off with a smaller amount of salt and add more after a taste test. Everyone has a different opinion on how much salt a particular dish should have and it is easier to add rather than subtract!
After your squash has finished cooking, remove it from the oven. YUM.
Resist all temptation to eat the squash directly from the pan and add it to the skillet. Stir to combine.
Serve with corn tortillas! If you all are wondering why I always say you should serve tacos on corn tortillas, it is because they are usually made without oil and are really just a combination of corn flour and water. Therefore, I feel better indulging in a corn tortilla as opposed to flour. Plus there is about a 40 calorie difference! Corn tortillas do take a little more getting used to and aren’t as sweet as flour. Nutrition lesson over.
I love this easy weeknight dinner! I usually serve leftovers with rice or quinoa just to switch things up. This is a great and easy meatless dish that I am able to serve for dinner without complaints from the male taste tester of this blog. I think you will have the same result!
1 large butternut squash (yield 8 cups uncooked)
1/2 tsp. black pepper
1/4 tsp. salt
For Black Bean Mixture:
1/2 Tbsp. oil
1 medium yellow onion (1 cup)
1 tsp. minced garlic
1 red bell pepper
1 29-oz can black beans (drained)
1/8 – 1/4 tsp. salt
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. hot sauce
Preheat oven to 425 degrees.
Peel and dice squash. Place squash on a large baking sheet. Spray squash with cooking spray, and sprinkle with 1/4 tsp. salt and 1/2 tsp. pepper. Toss with hands. Place the squash in the oven for 20-25 minutes, stirring at least once.
Heat a large non-stick skillet over medium heat with 1/2 Tbsp oil.
Dice the yellow onion and add it to the hot oil. Cook for about 5 minutes, stirring occasionally. After 5 minutes, add the garlic. Cook for 1-2 minutes, stirring occasionally.
While the onion and garlic cook, dice the red pepper. Add the diced red pepper to the skillet and cook for another 1-2 minutes.
Add the drained black beans to the skillet along with the 1/8-1/4 tsp salt, spices, and hot sauce. Start off with a smaller amount of salt and taste before adding more. Stir to combine. Bring to a boil (or cook until mixture thickens) and reduce the heat to low.
Remove the cooked squash from the oven. Add the cooked squash to the skillet and stir to combine.
Serve with corn tortillas.