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Squash Tacos- TRUST ME- and some bonus recipes!

Did someone say squtternut buash?!  I mean….butternut squash!  (bonus points if you know where that is from)

Whenever I mention squash tacos, I get a lot of raised eyebrows.  HEAR ME OUT!  My husband and I are batting 1.000 when it comes to this recipe.  Not only is this recipe simple and delicious, it adds an extra boost of nutrition for a guilt-free taco night.  Added bonus- my almost three year old loves it!

With one squash we are able to make an additional meal/snack with the leftovers.  I added those recipes at the end of this post- check them out!

Black Bean and Squash Tacos

This recipe was originally inspired from

All you need:
1/2 peeled medium butternut squash, cubed* 
1 red bell pepper, cut in strips
1 tbsp olive oil
1 tbsp sriracha sauce 
1 can black beans, no salt added
1 cup of your favorite salsa (we used Hy-Vee brand, medium)
Flour or corn tortillas, fajita
Optional toppings: spinach, shredded cheese, avocado, etc.

All you do: 
Preheat oven to 375 degrees.
In a baking pan, toss the squash and red pepper with the olive oil and sriracha sauce. 
Roast in preheated oven for 30-35 min (stirring after 15 minutes), or until squash is lightly brown and tender.
Meanwhile, mix black beans and salsa on low heat.  Or if you are lazy like me, put in a microwavable bowl and microwave for 30 seconds at a time until warm.
Warm tortillas in microwave
Assemble tacos and ENJOY!!

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*Cutting the squash is a little bit of an arm exercise but I do not think butternut squash are as difficult to cut than spaghetti squash.  For these recipes, simply cut off both ends and then cut the squash in half lengthwise.  Remove the pulp and seeds and put them off to the side.  Then, using a potato peeler, peel the squash.  After this, cut the squash in 1/2 inch cubes.  

Recipe #2: Root Veggie Soup

While my squash was roasting in the oven for my tacos, I made soup!  I refused to let the remaining 1/2 of squash that I had remaining from my tacos go to waste, so I decided to make some delicious soup.  This recipe is very simple and you already have the hard part of cutting up the squash done.

All you need:

  • 1/2 butternut squash, cubed
  • 2 cups baby carrots
  • 2 red potatoes, cubed
  • 2 tbsp garlic
  • 1/2 onion, sliced
  • Low-sodium chicken broth (use to desired consistency)

All you do:

  1. Preheat oven to 375 degrees
  2. Roast veggies on pan for approximately 30-35 minutes, or until all veggies are soft
  3. Put veggies and add low sodium chicken broth (1/2 cup at a time) in a blender and puree.  Continue to add chicken broth until you reach your desired consistency.

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Recipe #3: Roasted Squash seeds

All you need:
The squash seeds you have from your squash 🙂
1 tbsp olive oil
1/2 tsp salt, or to taste

All you do:
Preheat oven to 275 degrees.  Line a baking sheet with aluminum foil.
Rinse away and remove any remaining strings and bits of squash.  Pat dry.  Stir olive oil and salt into the seeds until they are evenly coated and spread out on baking sheet.
Bake for 20 minutes or until seeds start to pop. If necessary, let seeds cook a little longer until they are crisp!

And that is it!  Three recipes that used just one squash.  There were only 2.5 of us eating, so these recipes went a long way.  Just goes to prove that you can eat healthily on a budget!

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