Taco Tuesday #6 - Black Bean and Hubbard Squash Tacos

Fall in New England means that there are a bunch of weird squashes popping up in the grocery store and at the farmer's markets.  Since I will literally make tacos out of anything, I decided to showcase one of these winter squashes on Taco Tuesday: the blue hubbard squash.  FYI you can substitute any winter squash you like in this recipe. Acorn squash, a good old butternut squash, kabocha squash, or even pumpkin would work well.  Let's get this freaking fiesta started!

  

Black Bean and Hubbard Squash Tacos

The ingredient list is short this week:

1 blue hubbard squash or winter squash of your choice
1 can of black beans, drained and rinsed
1/4 cup vege broth
3 cloves of garlic
6 hard taco shells
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1/2 tsp oregano

*you can use pre-packaged taco seasoning if you are feeling lazy

First we are going to roast the squash.  Crank your oven up to 400 degrees F now so it is all warmed up by the time you get the squash ready.

Peel your squash, cut it in half, scoop out the insides, and cut the squash into cubes.

Drizzle cubes with a teaspoon of olive oil and make sure they are evenly coated.  Then place them on a baking sheet in a single layer.

Pop the squash in the oven for about 20ish minutes, until they are fork tender and lightly browned.

In a skillet over medium-high heat start warming up your black beans.  Throw the vege broth and seasoning in now too.  When your squash is ready, add that to the mixture.












While that is heating through get some toppings together.  I used purple onion, lettuce, tomatoes, and salsa verde on my tacos, but any toppings you like will do.

Build your tacos, make a salad, and enjoy your fiesta!

Taco Tuesday is the best!

Happy eating and best health,

Dr. G

PS. Want more Dr. G, follow me on Instagram.  I post pics almost everyday.