This recipe is quick and easy, and almost everything can be purchased pre-prepared for busy weeknights. Beginner kid cooks can help organize taco toppings into individual bowls, stir together the sauce, and construct their own tacos! More experienced kid cooks can help prepare the squash for the oven. Adjust the spices to a level everyone will enjoy, if needed.
Preheat the oven to 425. Peel and deseed the squash, then cut into 1-in cubes. In a large bowl, mix with olive oil and spices. Spread evenly on a large baking sheet, with no pieces overlapping. Use two sheets if needed.
Bake squash for 10-15 minutes, remove from the oven and toss, then return to the oven and bake for an additional 10-15 minutes.
While squash is baking, drain and rinse black beans. Once squash is tender, remove pan and mix in black beans with squash to warm. Alternatively, they can be warmed in a saucepan on the stove and drained before constructing the tacos.
Char, grill, or warm tortillas if using flour tortillas, and top with slaw. Then add scoop of beans and squash, and top with whatever toppings and sauces you prefer.
Ingredients
Directions
Preheat the oven to 425. Peel and deseed the squash, then cut into 1-in cubes. In a large bowl, mix with olive oil and spices. Spread evenly on a large baking sheet, with no pieces overlapping. Use two sheets if needed.
Bake squash for 10-15 minutes, remove from the oven and toss, then return to the oven and bake for an additional 10-15 minutes.
While squash is baking, drain and rinse black beans. Once squash is tender, remove pan and mix in black beans with squash to warm. Alternatively, they can be warmed in a saucepan on the stove and drained before constructing the tacos.
Char, grill, or warm tortillas if using flour tortillas, and top with slaw. Then add scoop of beans and squash, and top with whatever toppings and sauces you prefer.