Roasted Butternut Squash Tacos
medium butternut squash, peeled and cut into ¾ inch cubes
purple or green cabbage, thinly sliced and chopped
black beans, drained and rinsed
green or red onions, chopped
chopped fresh cilantro
lemon juice will also work
garlic cloves, minced
Salt and pepper to taste
Tortillas or taco shells
Preheat oven to 425 degrees Fahrenheit. On a backing sheet mix squash with olive oil, chili powder, salt and pepper. Bake until the squash is tender and can be easily pierced through with a fork.
Meanwhile, in a medium bowl combine the cabbage, black beans, onion, cilantro, lime juice, and salt.
Assemble the tacos with the roasted squash and cabbage mixture. Top with garnishes.
Garnish with cheese, sour cream, avocado, salsa, tomatoes, or hot sauce.