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Squash Tacos

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We were really excited to give this a try!
A really simple dish that takes minimum effort but really packs a punch. The first time we cooked this dinner, we all came back for seconds. We all said it was such a triumph - who needs meat?! This can be vegan if you don't serve with sour cream.
Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 tacos
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Video

Ingredients
  

  • 1 butternut squash peeled and cubed into 1cm cubes
  • 4 tbsp light olive oil
  • 1 tsp chipotle chillies crushed
  • 1 mild chilli optional
  • Maldon salt and black pepper
  • 1 tsp sweet smoked paprika
  • 1 packet pre cooked black beans - 380-400g
  • 8 tortillas or 8 tacos or a mixture
  • Guacamole
  • Sour Cream
  • Fresh coriander to garnish
  • 1 lime juice only - you could add the zest to the squash

Equipment

Grill Temperature

220C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method
 

  1. Set up your Egg for an indirect cook using the ConvEGGtor and the the stainless grid on top. Set the Egg to 220°C (baking temperature).
  2. Pre-heat the skillet to 220°C and add the olive oil.
  3. Into the skillet, add the squash, the chipotle, the chilli (optional), the paprika, the salt and pepper and the lime zest if you are using it.
  4. Stir together, coating the spices on to the squash.
  5. Bake for about 45 minutes, stirring every 15 minutes.
  6. Add the pre cooked black beans and stir through.
  7. Cook for a further 15 minutes and remove from the heat.
  8. If you're using tacos, bake them on the Egg for 3 minutes to warm them.
  9. If you're using tortillas, remove the ConvEGGtor and cook them direct for about 15 seconds a side.
  10. Serve them with the squash, lashings of sour cream, guacamole and some coriander leaves.
  11. If you like it fiery chop over some red chilli.

Video

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