Tacos! Today’s tacos are roasted butternut squash, black beans, and spinach. Also, half of an orange, and half of a grapefruit.
RECIPE: for roasting the squash. Preheat oven to 425*
Small butternut squash, peeled and cut into 1” cubes.
Spray a large cookie sheet with cooking spray.
In a mixing bowl combine 2T maple syrup, 1T apple cider vinegar, 1/2t cayenne (or to taste) 1/2t garlic powder, 1/2t salt (or to taste) and fresh ground black pepper (probably 1/4t). whisk all together, add squash cubes and stir to coat evenly.
spread squash on cookie sheet, spray squash lightly with cooking spray and cook for 30-45 m, until some edges start to brown. Stir once or twice thru the cooking time to more evenly brown.
Half of this roasted squash went into today’s soup, and the rest will go in the fridge for various uses throughout the week (like TACOS!!!)