YIELD: 10-12; 6-inch tacos
TIME: 50 minutes

Butternut Squash Tacos with Jalapeño Cream Cheese Sauce

1, medium-sized butternut squash (about 2-2.5lbs)
2 tablespoons avocado oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon fine sea salt
1/4 teaspoon garlic granules (or powder)
1 container Kite Hill Jalapeño Cream Cheese
1 ripe avocado
1 1/2 tablespoons fresh lime juice
1/2 teaspoon fine sea salt
10-12, 6-inch soft corn tortillas (or flour) (Crunchy tacos would work well here, too! You could also wrap them up in flour tortillas for larger burritos.)
2 - 2 1/2 cups cooked black beans, drained and rinsed
pickled cabbage (store bought or homemade)
thinly sliced green onions
Step 1.
Preheat oven to 425° F.
Step 2.
Peel the butternut squash. Then, trim both ends, slice in half, and scoop out the seeds. Cube into 1-inch pieces. Place in a large bowl. Add the oil and spices, and toss until well coated. Spread in a single layer on a large, parchment-lined baking sheet.
Step 3.
Roast for 30-35 minutes, turning once halfway through, until deep golden brown/caramelized.
Step 4.
While roasting, place all cream cheese ingredients in a food processor and process until smooth. Scrape sides and bottom and process again. Scrape contents into a bowl and set aside.
Step 5.
Brown tortillas over a gas flame on medium heat, until lightly charred at the edges. Brown both sides. Place on a cooling rack until ready to serve (to avoid moisture buildup on a plate). Or, warm in the oven for just a few minutes right on the rack.
Step 6.
Heat black beans in a small pot with a drizzle of oil until just warm.
Step 7.
Assemble tacos with beans, squash, pickled cabbage, a generous spoonful of cream cheese sauce, and green onions. Serve immediately.

This recipe uses:

Kite Hill Jalapeño Cream Cheese

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