This recipe was originally written using sweet potatoes (which is delicious), but I had a lot of butternut squash on hand so I thought I would try it out. I am so glad I did! Butternut squash is not the first thing I would think of when I think of tacos, but the way it is roasted with the combination of spices, is a real treat. It is a balance of sweet and savory with a little heat. I ended up topping mine with a creamy avocado dressing, but the topping possibilities are endless!

Ingredients:

• 1 1/2 pounds of butternut squash (about 3 mini butternut squash), peeled and diced into 1/2 inch cubes
• 4 tablespoons of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/4 teaspoon ground coriander
• 1/8 -1/4 teaspoon cayenne pepper (depending how hot you like things)
• salt and pepper to taste
• 1 small yellow onion, diced
• 1 clove gralic, minced
• 1 14 oz. can of black beans, rinsed
• 1 cup frozen yellow corn
• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro
• corn or flour torillas
• Purple cabbage, feta cheese, fresh salsa, hot sauce, really whatever you like on top of your tacos!

Instructions:

1. Preheat the oven to 425 degrees. Like a baking sheet with foil and place butternut squash on the foil.
2. Drizzle butternut squash with olive oil, toss and coat evenly.
3. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper, salt, and pepper. Toss and coat evenly.
4. Bake in preheated oven for 15-20 minutes until tender.
5. While butternut squash is in the oven, heat 1 tablespoon of olive oil in a large skillet over medium heat.
6. Once hot, add onion and sauté until golden brown on edges and tender (about 5-6 minutes).
7. Add garlic towards the end of the 5-6 minutes.
8. Reduce heat to medium low and add drained black beans, corn, honey, and lime juice. Heat until warmed through.
9. Toss in roasted butternut squash and cilantro.
10. Serve over warm tortillas with desired toppings.