Name: Roasted Butternut Squash Tacos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe's), peeled and sliced into 3/4-inch cubes; 2 tablespoons olive oil; 1 teaspoon chili powder; Salt and freshly ground pepper; 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces; 2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans; 1/3 cup chopped green onions, both green and white parts; 1/3 cup chopped fresh cilantro; 2 to 3 tablespoons fresh lime juice, to taste; 1 teaspoon olive oil; 1/4 teaspoon salt, more to taste; 1 large avocado, diced; 1 tablespoon lime juice; 1/4 teaspoon ground coriander (optional); Pinch of salt, more to taste; 8 corn tortillas (certified gluten free if necessary); Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)