I’m going easy again this week. We are still working on cars. Tony and I are modern YouTube mechanics. We both have some knowledge of cars. The only difference is my dad made me get my hands dirty and do the work, while his dad did not. So we pool our knowledge, look up stuff on YouTube and fix the car. This week is brakes on a 2008 Pontiac Grand Prix. We save money on the simple stuff by doing it ourselves. The more complex, we ask for help.
As for the butternut squash tacos, the original recipe came from Cookie and Kate. I love butternut squash and now that we are moving in to fall, hard squashes are coming into season. Frequently when you buy a butternut squash, you get way more than you need for a recipe. What I end up doing is cutting the whole thing up, taking what I need, and freezing the rest. You have some waiting for you when you need it the next time. Butternut squash is a good source of vitamin A, so no worries there. There is a slaw that is included, which will bump up the vitamin C and protein. All in all one of the more well rounded dishes I’ve seen nutrition wise. Here are the original stats
The calories and sodium are high, but that’s about it. I’ll be making just a few adjustments, but not many. Here’s what I changed.
- I replaced the beans with a low sodium variety to reduce the sodium.
- I deleted the added salt to reduce the sodium.
- I increased the servings from 4 to 8 to lower the calories.
- I added a red bell pepper to round out the vitamin C.
- I added lentils to increase the protein.
- I will serve this over brown rice to make it freezable
Here are the final stats;
Here is the final recipe:
Butternut Squash Tacos
Roasted butternut squash
- 2 pounds butternut squash cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1.5 cups of dry brown lentils
- 3 cups of water
Cabbage and black bean slaw
- 1 pound purple or green 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 red bell pepper, sliced
- ⅓ cup chopped green onions, both green and white parts
- ⅓ cup chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice, to taste
- 1 teaspoon olive oil
- 1 large avocado, diced
- 1 tablespoon lime juice
- ¼ teaspoon ground coriander (optional)
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
- To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
- Bring the water to a boil and add the lentils. Reduce to a simmer and cover. Cook for 20 minutes.
- Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, red bell pepper, black beans, green onion, cilantro, lime juice, and olive oil. Toss to combine, then taste and add additional lime juice if necessary. Set aside to marinate.
- To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, and coriander. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky.
One thought on “Butternut Squash Taco”
Looks very balanced.