Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.
We love a good taco night so in this recipe, we’re putting a seasonal spin on one of our favorite dishes. Roasted butternut squash, hearty black beans, and candied pumpkin seeds make this perfect for crisp fall nights.
Butternut Squash and Black Bean Tacos
2 15-ounce cans black beans
1 pound cubed butternut squash
¼ ounce cilantro 2 cloves garlic
2 teaspoons ground cumin
½ teaspoon ancho chile powder
4 ounces sour cream
2 cups shredded red cabbage
12 corn tortillas
¼ cup pumpkin seeds
2 teaspoons turbinado sugar
Cooking with an eager helper? They can prepare the squash and beans for roasting in Step 2, whisk the dressing in Step 3, and mash the roasted squash in Step 5.
1. Preheat oven to 450°F. Rinse all produce. Drain and rinse black beans and pat dry with paper towel. Halve limes. Cut butternut squash into ¼-inch pieces, if needed. Finely chop cilantro leaves and stems. Mince garlic.
2. On a baking sheet, toss squash with cumin, ancho chile powder (use half for less heat), 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer. On a separate baking sheet, toss black beans with garlic, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Roast until squash is tender and beans are crisp, 18–20 minutes.
3. While squash and beans roast, in a medium bowl, whisk together sour cream, juice of 2 limes, and half of cilantro. Add cabbage and ½ teaspoon salt; toss to fully combine. Set slaw aside until ready to serve. After squash and beans have roasted for 10 minutes, stack tortillas and wrap loosely in foil, leaving a small opening in pouch for steam to escape. Place in oven (with squash and beans) to warm for 5–10 minutes.
4. While tortillas warm, heat a small nonstick pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add pumpkin seeds. Toast, stirring, until golden, 2–3 minutes. Add sugar and cook, stirring frequently, until sugar begins to melt and cling to pumpkin seeds, 2–3 minutes more. Transfer candied pumpkin seeds to a plate; season with salt and pepper as desired and set aside for serving.
5. Halve avocados and discard pits; carefully scoop out flesh, discarding skins, then thinly slice. Once squash is tender, using a fork or potato masher, mash roasted squash on baking sheet until smooth, then set aside until ready to serve.
6. Divide tortillas among serving plates. Spread each with mashed butternut squash, dividing evenly. Layer with black beans, slaw, and sliced avocado. Garnish butternut squash and black bean tacos with candied pumpkin seeds and remaining cilantro.
Looking for the 2-serving version of this recipe? We’ve got you covered at plated.com.
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