An easy plant-based dinner short on ingredients, BIG on flavor
Savory, Cozy and Delicious!
Tacos are one of our favorite meals because they are so versatile. Yesterday, we ate more classic Mexican flavors with guacamole, corn and tomatoes. Today we are mixing it up with our favorite Fall flavor — Spiced Roasted Butternut Squash! The spices balance the sweetness of the roasted squash and are literally like candy! So why not create an entire taco around them?
Just five basic ingredients, Spiced Butternut Squash, Massaged Kale, Black Beans, Goat Cheese and Pickled Cabbage, these Harvest Tacos are big on flavor and super simple to make.
The butternut squash are tossed with olive oil and spices, then roasted. The Kale massaged with olive oil and lemon, and the Cabbage pickled in 20 minutes with just red wine vinegar and salt. Super easy and best part, it can be all prepped ahead and heated up/ assembled when ready to eat.
A super simple Harvest Taco, short on ingredients, big on flavor! The star of this taco is the Spiced and Roasted Butternut Squash. The spices balance the sweetness of the squash and it's like candy! Paired with Massaged Kale, black beans, 20 minute pickled cabbage and goat cheese, it's a savory, delicious meal.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian
Spiced Butternut Squash
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
½ teaspoon sea salt
Quick Pickled Cabbage (recipe from Cooking Light)
2 cups finely shredded red cabbage
3 tablespoons red wine vinegar
½ teaspoon kosher salt, divided
1 bunch Kale, de-stemmed and cut or torn into pieces
pinch of kosher salt
Black Beans, 1 can rinse and drained (tossed with a touch of olive oil if desired)
Goat Cheese , optional if dairy free
Crushed Red Pepper for garnish (optional)
Spiced Butternut Squash
Preheat oven to 375°F
Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt.
Arrange butternut squash in single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
Quick Pickled Cabbage
Combine cabbage, vinegar, and ½ teaspoon salt in a bowl. Let stand 20 minutes. Drain and set aside.
Place kale in a bowl. Add lemon juice, olive oil and pinch of salt. Gently massage kale until it starts to soften and wilt - it will be a bit shiny and turn a vibrant green color, generally a minute or two if really fresh, tender kale, 2-3 minutes if kale is a little tougher. Taste and add more lemon, olive oil or salt if desired.
Warm up tortillas in the microwave if desired. (I like to place a few tortillas on a plate, cover with a slightly damp paper towel, and heat in microwave for 20-30 seconds)
Place Kale in tortilla, add squash, then beans. Top with pickled cabbage and goat cheese if desired. Sprinkle with crushed red pepper if desired.