As we are preparing our cellar for the next season, we've been working our way through the remaining butternut and potatoes. I decided today to whip up one of my favorite recipes using butternut: butternut squash and black bean soft tacos.
Start out by chopping up a medium sized butternut squash. Since this recipe can take a little time, especially with kids, I chopped my butternut up this morning.
Dried beans are the most economical option and I soaked mine overnight. I cooked them up in the pressure cooker this morning as well. If I forget to throw them in a bowl of water overnight, I can do a "quick soak" which entails boiling the beans for 2 or 3 minutes and then letting sit covered for an hour or so. 2 minutes in the pressure cooker and I have black bean perfection!
The butternut squash gets a coating of some olive oil as well as cinnamon, cumin, and salt. Roast at 375 degrees for about 25 minutes and smell the delicious aroma in the kitchen!
The meal wouldn't be complete without some shredded cheddar cheese and homemade tortillas!
Black bean and butternut squash soft tacos
1 medium butternut squash
Black beans equivalent to one can
Small onion, minced
2 cloves garlic, minced
1 tsp cumin
1/2 tsp cinnamon
Salt to taste
Shredded cheddar cheese
Peel and cut butternut into bite sized pieces. Lightly coat with olive oil and cover with cumin and cinnamon. Bake at 375 for approximately 25 minutes.
While squash is baking, sauté the onion and garlic. I prefer to use butter, but any method would be fine. Add black beans to pan.
When squash is done, remove from oven. Assemble your soft taco and enjoy!