Makes 8 tacos

Here I go again with my fave bean & squash duo, adzuki beans and butternut squash. I just love this combo – the sweet nuttiness of adzuki pairs perfectly with the earthy, warm ambrosia of butternut. They’re pals! And so it follows that I’d bring that combo to Taco Tuesday. Here, the adzuki are refried with the usual suspects, a little cumin and cilantro, while the butternut roasts away in the oven with just a touch of maple. Everything comes together in a corn tortilla, simply topped with a little red cabbage because it’s gorgeous and crunchy. Wonderful for a crisp autumn evening, watching the leaves turn.

These are going to be in my upcoming 30 minute meals cookbook which has an entire taco (and friends) section! It will be out in Fall 2025.
Recipe notes:

~Of course you can dress this up a little extra! Sour cream, avocado, or a more adventurous slaw would all be welcome.

~I used conveniently packaged butternut so that I could have it ready in thirty minutes, but if you’re peeling and cubing you’ll need one large butternut.

~If you can’t find adzuki beans then pinto would be great! But honestly, any beans are just fine. Black beans, lentils, whatever.

Ingredients

For The Roasted Butternut Squash

12 ounces (340g) peeled, diced butternut squash

2 tablespoons extra virgin olive oil

2 tablespoons maple syrup

1 teaspoon Aleppo pepper flakes

1/2 teaspoon salt

For The Ref...