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In recent years, plant-based meals have surged in popularity, capturing the attention of health-conscious eaters and culinary adventurers alike. As more people seek to reduce their meat consumption for health, environmental, or ethical reasons, the demand for creative and satisfying vegetarian options has never been higher. Enter Spicy Butternut Squash Tacos—a delicious and nutritious choice that not only tantalizes the taste buds but also offers a wholesome alternative to traditional taco fillings. These tacos are perfect for anyone looking to add excitement to their meal prep while enjoying the myriad benefits of a plant-based diet.

Butternut Squash Tacos

Discover the deliciousness of Spicy Butternut Squash Tacos, a vibrant plant-based meal perfect for any occasion. Made with creamy roasted butternut squash, seasoned to perfection, and topped with crunchy red cabbage, fresh cilantro, and zesty lime, these tacos offer a delightful balance of flavors and textures. High in vitamins and fiber, this nutritious dish is ideal for health-conscious eaters and taco lovers alike. Try this recipe to elevate your next meal!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

8 small corn tortillas

1 cup black beans, rinsed and drained

1 avocado, diced

1 cup red cabbage, shredded

½ cup fresh cilantro, chopped

Juice of 1 lime

Salsa or hot sauce, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Butternut Squash: In a large bowl, toss the diced butternut squash with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated. Spread the squash out on a baking sheet in a single layer.

      Roast the Squash: Roast the butternut squash in the preheated oven for 25-30 minutes, or until it is tender and slightly caramelized, tossing halfway through for even cooking.

        Warm the Tortillas: While the squash is roasting, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds on each side or by wrapping them in foil and placing them in the oven for the last 5 minutes of the squash roasting.

          Assemble Tacos: Once the squash is done roasting, remove it from the oven. To assemble the tacos, layer the roasted butternut squash, black beans, diced avocado, and shredded red cabbage onto each tortilla.

            Garnish: Top each taco with fresh cilantro and a squeeze of lime juice. Add your favorite salsa or hot sauce for an extra kick.

              Serve: Serve your spicy butternut squash tacos warm, with extra lime wedges and hot sauce on the side for guests to customize to their liking.

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