Serves: 4 (if you’re willing to share!)
Time: 45 - 60 minutes, depending on age and skill Tools: Knife, Cutting Board
1. Preheat the oven to 400 degrees.
2. Get an adult to cut the butternut squash in half, long ways. This can be hard, so try cutting it one side at a time.
3. Scoop out the seeds and stringy insides with a spoon. You won't eat these.
4. Place the squash face up on a baking sheet or sheet of foil. Use oven mitts to put it in the oven. Leave it in for 45 minutes.
5. When there is about 5 minutes left for the squash, open the can of beans.
6. Place beans in a pot and warm them on medium heat. Add sauce to taste (start with a little, taste, add more if desired). Heat until warm.
7. When the squash is ready, take it out of the oven and poke it with a fork. If it's ready, it should slide in easily.
8. Take the squash off the baking sheet and replace it with tortillas. Then put them in the oven for a minute to warm up.
9. Time to build your tacos! Put a tortilla on a plate and sprinkle on some greens. Scoop out a couple of spoonfuls from the squash. Cover with beans and some cilantro leaves. Top with salsa if you want an extra kick. YUM!
1 butternut squash
1 pack of small corn tortillas
1 pack of leafy greens (your choice - we recommend spinach or arugala)
1 can of black beans
1 sauce for the beans (your choice - we recommend bbq sauce or ketchup)
1 small bunch of cilantro (optional)
This delicious butternut squash & black bean tacos is spookily simple, kid-friendly, and tasty. Give this recipe a try!