Butternut Squash Tacos

Here’s a great recipe for delicious tacos. As with anything, feel free to substitute items.

Ingredients:
1 Butternut Squash
1 can black beans
1 spring onion
1 lime
Light sour cream
1 clove of garlic
Mayonnaise
8 Small flour or corn tortilla’s

Directions:
Preheat oven to 400F
Cut of ends of the squash, use a peeler to peel until it’s bright orange (not whitish)
Cut the squash in half, lengthwise. Scoop out the seeds using a spoon.
Cut the squash in half inch cubes.
Line a tray with baking paper, toss the cubes with olive oil and salt and pepper to taste. Bake in the oven for 30 minutes until browned in places. Flip it over after 15mins.

Cut the spring onion in small rounds.

Drain half of the liquid from the can of black beans, heat with liquid in a non stick pan. Add chipotle seasoning for spice.
For the dressing, mix 3-4 tbsp of sour cream with 1 tbsp of mayonnaise. Add juice of the lime. Press the garlic and add this together with salt and pepper to taste. Mix well.

Fry the tacos in olive oil in a non stick pan on both sides.
Fill your tacos as you please, optionally you can add homemade guac as well