Happy November! Now that Halloween is over, we have officially entered my favorite time of year - The Holidays! We're both so excited to bring you guys festive holiday recipes.
We also hope everyone had a great Halloween. Luke and I ended up taking an impromptu trip to Gainesville to go to The Fest for an evening. If you're not familiar with The Fest, it is a 3-day punk festival that has been happening every year in Florida for the last 15 years. As we get older and go to less shows, it's sort of awesome to have all our favorite bands in one place.
After an amazing set by The Menzingers, we wandered down to Reggae Shack, a vegan-friendly Jamaican restaurant. For the first time ever, I had curried palm hearts. Oh.my.god....so freakin' delicious. We also had callaloo which is a slow cooked, almost collard green type dish. Everything was worth the 2 and a 1/2 hour drive.
Let's taco 'bout how amazing these tacos are! Get it? First of all, roasted butternut squash and black beans go together so well. How did I not think of this before! These little magic-filled tortillas are incredibly easy to make and have a slight smokey taste (hello, smoked paprika my favorite spice) and offer up just enough of a kick to take these tacos over the top.
Now, about this heirloom tomato salsa...You could totally use your favorite canned salsa (hey girl, I get it we are all so pressed on time these days!), but if you've got the extra 5 minutes to chop up some tomatoes and onions, I highly recommend it. And heck, if you're going this far, might as well spend the extra cash and get the grape heirloom tomatoes because they are SO worth it.
Butternut Squash Tacos
- 3 cups butternut squash, peeled and cut into small cubes
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 1, 15 oz. can black beans
- 1 cup chopped onion
- 1 garlic clove minced
- 1 tsp cumin
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 10 tortillas
- Heirloom tomato salsa (see recipe below) or your favorite salsa
Heirloom Tomato Salsa:
- 2 cups grape heirloom tomatoes, quartered
- 1/2 cup minced red onion
- 1/2 cup cilantro
- 1 garlic clove, minced
- Juice from 1 lime
- 1 jalapeño minced
- salt/pepper to taste
- 1 tbsp olive oil
- Preheat oven to 425°F. Drizzle butternut squash pieces with olive oil, then mix with salt, pepper, and smoked paprika. Roast on baking sheet for 20-25 minutes, until fork tender.
- Mix together all salsa ingredients together. Set aside.
- A couple minutes before butternut squash is done baking, heat 1 tbsp olive oil in a skillet over medium-high heat. Add onion and cook until translucent. Add garlic and sauté for 30 seconds. Add black beans, cumin, cayenne pepper, salt and pepper. Add roasted butternut squash cook for 2-3 minutes until beans have softened.
- Carefully place tortillas directly on warm oven rack. Heat for 5 minutes, until tortillas have stiffened slightly.
- Top tortillas with squash and bean mixture and salsa.