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Exploring the vibrant world of plant-based cuisine can lead to some delightful discoveries, especially when it comes to tacos. One such discovery is the Spicy Roasted Butternut Squash Tacos, a dish that beautifully combines comfort and nutrition. This recipe showcases the natural sweetness of butternut squash, enhanced with a spicy kick, making it an excellent choice for both taco enthusiasts and those looking to incorporate more vegetables into their meals. These tacos are not only a feast for the taste buds but also a celebration of wholesome ingredients that contribute to a balanced diet.

Roasted Butternut Squash Tacos

Discover the vibrant flavors of Spicy Roasted Butternut Squash Tacos, a delicious plant-based dish perfect for any taco enthusiast! This recipe combines the natural sweetness of butternut squash with a spicy kick, making it a nutritious choice for your meals. Packed with vitamins, fiber, and flavor, these tacos are easy to prepare and customizable with various toppings. Elevate your next taco night and enjoy a wholesome dining experience that everyone will love!
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Ingredients
  

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

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper to taste

8 small corn tortillas

1 cup black beans, drained and rinsed

1 avocado, diced

1/2 cup crumbled feta cheese (or queso fresco)

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Optional: Hot sauce, for extra heat

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Squash: In a large bowl, combine the diced butternut squash, olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper. Toss until the squash is evenly coated.

      Roast the Squash: Spread the seasoned squash out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through for even cooking.

        Warm the Tortillas: While the squash is roasting, wrap the corn tortillas in aluminum foil and place them in the oven for the last 10 minutes of roasting to warm them.

          Assemble the Tacos: In a large bowl, combine the black beans and roasted butternut squash. Stir gently to mix.

            Fill the Tacos: Take one warmed tortilla, fill it with a generous portion of the butternut squash and black bean mixture, then top with diced avocado, crumbled feta, and a sprinkle of fresh cilantro.

              Serve: Serve the tacos with lime wedges on the side and a drizzle of hot sauce, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings