Roasted Butternut Squash Tacos with Chipotle Lime Crema
Roasted Butternut Squash Tacos with Chipotle Lime Crema is a fast, healthy, and delicious vegetarian meal perfect loved by even the pickiest of meat eaters. Made with black beans, sauteéd spinach, roasted butternut squash and creamy chipotle lime crema, this is a dinner you'll want to make over and over again.
First prepare the squash- Preheat oven to 400 degrees F. In a large bowl, toss the butternut squash with the olive oil, garlic and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet and bake for approximately 25-35 minutes, or until squash is tender and just starting to brown at the edges. Remove from the oven and set aside.
While the squash is baking, prepare your beans and spinach.
Over medium to low heat, empty the beans into a small pot along with the ground cumin and minced garlic. Give it a good stir and continue to warm on low until heated through (this only takes a couple minutes), being careful not to burn. When finished, turn off heat, cover and set aside.
Time to steam the spinach. Add 1-2 Tbsp water to a large skillet over medium heat. Add as much spinach as you can fit, sprinkle with a tiny bit of salt, give it a little stir and wait for the spinach to start wilting. Add additional spinach as the spinach cooks down and makes more room. Stir occasionally. Cook on low until all your spinach is fully cooked.
Once everything is ready, prepare your tacos- tortilla, beans, spinach, roasted squash and chipotle lime crema.