We like to turn completely inappropriate places into our very own dining rooms come summer. Soirees on the rooftop? Three-course dinners in the park? Ice cream sundaes on the sidewalk? Yes. Yes. And, yes.
The joys of cooking and nourishing others becomes that much more fun when set outside to the sound of cicadas and comfort of warm summer air. Our summer go-to for dinner is our pulled butternut squash tacos, which will fill you up without bloat or guilt.
Read the instructions below and invite your friends over for a late summer taco session.
INGREDIENTS FOR SQUASH:
- 1/2 butternut squash, 3 loaded cups shredded
- 1 tsp coconut oil
- 1/4 tsp salt
- 1 TBSP organic taco seasoning
- 1/4 tsp cumin powder
- black pepper
- chili powder or cayenne pepper
- 2 TBSP water
INGREDIENTS FOR BLACK BEANS:
- black beans
- ezekial sprouted grain mini tortillas
- jalapenos
- pico de gallo
- shredded cabbage
- avocado / guacamole
- vegan sour cream
- cilantro
- lemon juice
- coconut flakes
- your favorite salsa
DIRECTIONS:
First, you'll need to cook the butternut squash. In a large pan, add coconut oil at medium heat. Add the squash and salt and cook for 2 minutes.
Add cumin, garlic, black pepper, any other taco seasoning of your choice, and water. Stir all the seasonings in with the squash. Mix well.
Cover and cook for 10-12 minutes until the squash is tender. Layer greens and cabbage on the tortillas, add the squash, black beans, cilantro, and any other toppings you want to include in your tacos!
Serve warm or cold.
