Check out the latest recipe from the Resource Hub.

Squash & Potato Tacos

Wet & gloomy, 9:30 AM, and for some reason all I can find myself thinking about are some eating some tacos. Ironically it’s also a Tuesday. And at this moment, I knew what meal I would make with a variety of items in this week’s CSA. Roasted sweet potatoes and butternuts, under a red cabbage and black bean slaw, topped with some mixed greens and cilantro sauce. You may even have some leftover red cabbage in your fridge that needs to be used. Rich in potassium, fiber, Vitamin A & C… I am totally looking forward to these nutrient dense tacos! Don’t forget to post about your Taco Tuesday on our CH Facebook Group.

Ingredients

Roasted Squash & Potatoes

½ a butternut squash, peeled/sliced into ¾-inch cubes, (provided)
3-4 sweet potatoes fingerlings , peeled and sliced into 3/4 -inch cubes, (provided)
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper

Cabbage Slaw

1 cups purple cabbage, thinly sliced & roughly chopped
½ cup red onion, chopped
1 cup mixed greens, roughly chopped
1 cups black beans, rinsed and drained
⅓ cup green onions, chopped
⅓ cup fresh cilantro, chopped
2 - 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
¼ teaspoon salt, to taste

Avocado Cilantro Sauce

1 large avocado
½ lime juice
½ cup fresh cilantro
¼ cup extra virgin olive oil
1 clove fresh garlic
Salt, pepper, cumin powder, to taste
¼ cup coconut cream, (optional)

Tortillas & Optional Garnishes

8 corn tortillas
additional chopped cilantro
hot sauce
toasted pepitas
crumbled feta

Instructions

Preheat the oven to 425 degrees F.
Prepare a baking sheet with parchment paper.
In a mixing bowl, toss your chopped butternut squash and sweet potatoes in olive oil and chili powder and ground pepper.
Cook the beans.
Bake the squash and potatoes for 30-35 minutes, or until the edges have caramelized. Toss half way through.
Prepare the avocado.
Put the ingredients for the avocado cilantro dressing into the blender. Blend until smooth. Place in the fridge until ready to use.
In a medium mixing bowl, mix up the cabbage, mixed greens, red onion, cooked beans, green onion, cilantro, lime juice, olive oil, and salt. Toss and set aside to marinate.
Warm up the tortillas in a skillet or pan.
Assemble tacos and serve.

Adapted from: https://cookieandkate.com/roasted-butternut-squash-tacos-recipe/#tasty-recipes-24028-jump-target