Satisfying and hearty, these fall-inspired tacos are flavorful, delicious and super easy to make!
Move over, pumpkin. You were SO last month. Okay, let’s be honest. I’m still pretty much in love with all things pumpkin. But that doesn’t mean that I can’t show other gourds some love!
Take butternut squash for example. It’s one of my favorite, cozy fall foods. From soups and salads to risotto and tacos, there are so many ways to use this versatile fall vegetable (or botanically speaking, fall fruit). And since tacos are my favorite anytime meal, I had to combine the two! Naturally sweet, roasted butternut squash is the star in this recipe—but not just for taste alone. This bell shaped gourd is heart-healthy, boasting folate, vitamins B-6, C and beta-carotene (which your body converts to vitamin A).
Cumin-spiced black beans give these tacos a protein boost along with toasted, spiced pepitas (don’t worry pumpkin, I’ve got you covered for old times’ sake). Drizzled with fresh, delicious avocado crema and topped with crunchy purple cabbage, these tacos are proof that just because it’s fall, doesn’t mean you have to say goodbye to #TacoTuesday. Enjoy!