Butternut Squash Tacos for 8

Ingredients and Weight:

• 1 medium butternut squash (about 3 pounds)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 8 (6-inch) corn tortillas
• 1 cup shredded cheddar cheese (optional)
• Sour cream, for topping (optional)
• Guacamole, for topping (optional)

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut butternut squash in half lengthwise. Scoop out seeds and pulp. Brush inside with olive oil.
3. Sprinkle cumin, cinnamon, salt, and pepper over the inside of the squash.
4. Place squash cut-side up on a baking sheet. Roast for 45 minutes, or until tender.
5. While squash is roasting, heat remaining olive oil in a skillet over medium heat.
6. Add onion and garlic and cook until softened.
7. Stir in black beans, corn, cilantro, and parsley. Cook for 5 minutes, or until heated through.
8. Once squash is done roasting, scoop flesh into a bowl and discard skin.
9. Mash squash with a fork or potato masher.
10. Stir in bean mixture.
11. Heat tortillas on a griddle or in the microwave until warm and pliable.
12. Fill tortillas with squash mixture and top with cheese, sour cream, and guacamole, if desired.

Nutritional Information:

• Calories: 320 per serving
• Fat: 10g
• Carbohydrates: 45g
• Protein: 15g
• Sodium: 480mg

Dish Characteristics:

• Buttery and sweet squash filling
• Savory and flavorful black bean mixture
• Warm and crispy tortillas
• Topped with your favorite condiments

User Comments:

• "These tacos were amazing! The squash filling was so flavorful and the black beans added a nice protein to the dish."
• "I loved the combination of sweet and savory in these tacos. The cumin and cinnamon gave the squash a really nice flavor."
• "These tacos were so easy to make and they were a hit with my guests. I will definitely be making them again!"

Special Precautions and Tips:

• If you don't have a large butternut squash, you can use two smaller ones instead.
• To save time, you can roast the butternut squash the day before and reheat it when you're ready to make the tacos.
• Be careful not to overcook the squash, or it will become mushy.
• If you don't have a griddle, you can heat the tortillas in the oven on a baking sheet at 350°F (175°C) for 5 minutes, or until warm and pliable.
• These tacos can be made vegetarian by omitting the cheese.