Super Bowl Butternut Squash Tacos

cuisine Mexican
difficulty Moderate
recipe large plates
season Winter
serves 8


3 cups butternut squash, 1/3" cubes olive oil 1/2 teaspoon chili flakes 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 3/4 teaspoon chipotle powder 1 can organic black beans, rinsed and drained 2 small scallions, white and green parts sliced thinly 1/2 small red cabbage, shredded 2 limes, 1 zested and juiced, the other cut into small pieces 1 tablespoon honey /2 jalapeño, seeded and minced Sea salt and freshly ground pepper 1/3 cup crème fraîche or sour cream 16 small round corn tortillas 1/3 cup Cotija cheese, crumbled 1/2 cup cilantro leaves 1 avocado, tiny dice


  1. Preheat the oven to 425 degrees F.
  2. Put the squash on a half sheet baking tray and lightly drizzle with olive oil. Sprinkle the chili flakes, cumin, coriander, 1/2 teaspoon chipotle powder, 1 teaspoon of salt, and 1/2 teaspoon black pepper.
  3. Place in the oven for 20 to 25 minutes, flipping the squash at the half way mark (the squash should be golden and caramelized). Remove from the oven and let cool.
  4. In a glass bowl, whisk the lime zest, 1 tablespoon of lime juice, honey, jalapeño, 1 teaspoon of salt, and a 1/4 teaspoon black pepper until incorporated and pour over the shredded cabbage. Let macerate for at least 30 minutes.
  5. Gently stir the black beans into the squash and then toss and mix in the scallions.
  6. In a small glass bowl whisk the crème fraîche, remaining lime juice and 1/2 teaspoon chipotle powder, and 1/2 teaspoon salt. Set aside.
  7. Just before serving, heat a cast iron skillet over high heat and place the tortillas in one at a time until they are heated through and a bit of char shows on the surface. Place warmed tortillas in a towel and cover to keep moist and warm (cooked tortillas can be warmed quickly in the microwave for 30 seconds--simply mist the towel with water before heating).
  8. Set out all the fixings taco bar style and each person can fill their own tortilla. Encourage a squeeze of fresh lime over the top of each taco.