Butternut Squash Tacos

I must say that now, after being vegan for a little over a year, I'm becoming a little more adventurous in my cooking endeavours and I'm trying to eat more whole foods.  I've been exploring raw recipes and alternatives to all the processed soy I've been eating.  Well one of my go to dinners is roasted veggies: potatoes, onions, garlic, brussel sprouts, butternut squash, broccoli, sweet potatoes, etc. but we've been having a lot of that recently and so I wanted to do something different.  I've had a butternut squash sitting on my counter for a few weeks and I decided I needed to use it before it went bad.

I've made fries from a butternut squash before, topped with a little cayenne pepper, and it's so good.  So why not try and add some taco flavors to make a butternut squash taco?!

1 butternut squash, peeled, seeded, and diced
olive oil
cumin
chili powder
cayenne pepper
garlic powder

1 can, black beans in their liquid
red onion, sliced thin
Citrus Greens, click here for recipe
soft tortillas (you can make this gluten free by subbing in appropriate tortillas)

Preheat the oven to 375 degrees.

Toss the squash with oil.  Spread out in a single layer on a baking sheet/dish.  Sprinkle with cumin, chili powder, cayenne pepper, and garlic powder.  Bake for approximately 30 mins or until squash is soft but not mushy.

Warm black beans in their liquid and prepare for assembly.  To assemble, put some onion slices on the tortilla followed by black beans, citrus greens (try not to add fruit pieces), and squash.  This is such a great variation on the typical taco fillings...not to mention HEALTHY!