Tuesday, November 16, 2010

Taco Tuesday! Butternut Squash and Black Bean Tacos

One thing always remained constant in my childhood and that was having tacos for dinner once a week. My family's version of tacos was ground beef, Lawry's seasoning packet, shredded cheddar cheese, lettuce and canned stewed tomatoes. Beans were always omitted because I never ate beans until my mother-in-law forced them on me a couple years ago (if you sense resentment don't worry because I love her for it now).

Now instead of featuring the same taco week after week, I'll be making different tacos! You better be as excited about this as I am.

Butternut Squash and Black Bean Tacos
2 cups of butternut squash
4 tbs olive oil
2 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp cinnamon
1/4 tsp salt
1 can of canned black beans
1/2 cup of  salsa
1 cup of arugula (spinach or lettuce works as well)
1/4 cup of goat cheese
4-6 corn tortillas

Extras that are completely optional:
Pickled shallots ( 1shallot, 1/2 cup of white vine vinegar, 2 tbs sugar)
hot sauce

Start by peeling your butternut squash, scooping out the seeds and chopping it into 1/2 inch chunks. Make sure you are using a sturdy knife, butternut squash can be tough.
Take out a bowl and put in all of the butternut squash. Drizzle olive oil over the butternut squash and toss in the cumin, paprika, chili powder, cinnamon and salt. Mix together until the olive oil coats the butternut squash and the seasoning looks evenly distributed.

On medium heat, throw all of the olive oil and spice covered butternut squash into the skillet. Cook for 20 minutes stirring frequently so the butternut squash doesn't stick to the pan and all sides get evenly caramelized.
While the butternut squash is cooking rinse your canned black beans and put them into a bowl. Microwave (gasp!) them for 1 minute.

If you are opting in for the pickled shallots, peel the outer skin off the shallot and then slice thinly. Put the sliced shallots into a small bowl with the vinegar and sugar. Let sit for about 10 minutes before serving.
Once the butternut squash is finished, put it on the table along with the black beans, arugula, goat cheese, pickled shallots (optional), hot sauce and salsa. I think tacos are much more fun when you can make your own tacos individually.

 Ok, one more picture. I can't help it, look at that gorgeous butternut squash!


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