Chipotle Butternut Squash and Black Bean Tacos with Pomegranate Seeds and Feta
Chipotle Butternut Squash:
1/2 butternut squash, peeled, deseeded, and sliced into 1/2-inch cubes
2 tbsp olive oil
1/2 tsp ground cumin
1/4 tsp cayenne
pinch of chili flakes
sea salt and freshly cracked black pepper
2 tbsp adobo sauce from one 15-oz can chipotles in adobo
1 15-oz can black beans, drained
1/4 cup red onion, diced
2-3 chipotles in adobo (as desired), sliced thinly
2 scallions, white and light green parts only, sliced thinly, plus more for serving
6-8 six-inch soft flour tortillas, warmed
adobo sauce from canned chipotles in adobo, for serving
pomegranate arils, for serving
feta cheese, for serving
scallions, for serving
Squash: Preheat oven to 400 degrees Fahrenheit. Distribute squash on a baking sheet and drizzle with olive oil, cumin, cayenne, chili flakes, sea salt, and black pepper. Toss to coat. Bake for 25-30 minutes, redistributing a few times, until the squash is tenderly and slightly caramelized on the outside. Once fully cooked, transfer squash to a medium-sized bowl. Add adobo sauce and use a fork mash the squash.
Beans: In a medium saucepan on medium-high heat, combine black beans, onion, chipotles, and scallions, stirring occasionally to combine, until the onion has softened and the mixture is warmed through.
Assembly: When serving, spoon about 2 tbsp of squash mixture in the middle of each warmed tortilla, spreading evenly in a line. Top with 2-3 tbsp of bean mixture. Sprinkle with feta cheese, pomegranate arils, and scallions. Serve.