Pulled Butternut Squash Tacos

Show us one person that doesn’t love a have-it-your-way, from a truck or from a stand, eat it breakfast, noon, and night taco. No matter which way you prefer it, there’s something so inherently delicious about the handheld cuisine that you have to give major kudos to whoever was the first to put fixins’ inside a tortilla. Just about the only thing better than a taco is a healthy taco, which we have found through our days of eating delicious food is actually quite an easy feat. Ready to level up your taco fare? Make it an easy, healthier version of everyone’s favorite.

One thing the women behind the New York-based food and lifestyle brand Sakara Life know is healthy and delicious. It’s just a fact: Sakara makes it better. And, by better we mean better ingredients that go hand-in-hand with stellar taste. Surprisingly enough, founders Whitney and Danielle also know a thing or two about tacos. If you happen to be on the hunt for a quick weeknight dish that won’t leave you feeling heavy or bloated, but also doesn’t taste like cardboard, we’ve got you covered. Make these Sakara butternut squash tacos, and you won’t be sorry. They’re the total package: easy, healthy, and delicious.

Servings: 1
Time: 35 minutes

For the squash:
½ a small butternut squash, peeled, seeded, and cut into cubes
2 tsp. coconut oil
¼ tsp. pink Himalayan salt
1 tsp. cumin
1 tsp. garlic powder
1 tsp. chili powder
A dash cayenne pepper
2 Tbsp. water
1 cup black beans (or a little more than half a 15-oz can, rinsed and drained)
2 gluten-free tortillas (For a grain-free option, opt for collard wraps or purple cabbage)
½ cup arugula (or other greens)

For the (optional) fixings:
½ an avocado, sliced
Pico de gallo or salsa of choice
Jalapeño, seeded and sliced
Plain, unsweetened coconut yogurt
Few sprigs of fresh cilantro
Lime wedges

1. Place the butternut squash cubes in a food processor fitted with the grater attachment and pulse until shredded. Alternatively, shred squash using a cheese grater.

2. In a large saucepan over medium heat, melt coconut oil, then add the shredded squash and salt. Cook for about two minutes.

3. Add the cumin, garlic powder, chili powder, cayenne, and water. Mix well. Turn the heat to medium-low, cover and cook, stirring occasionally, until the squash is tender (10–15 minutes). Remove from heat and set aside.

4. While the squash is cooking, heat tortillas on both sides in a saute pan or directly on the stovetop, using tongs to flip. Heat the black beans in a small saucepan over medium heat.

5. Place warmed tortillas on a plate and top with cooked shredded squash, black beans, arugula, and your choice of toppings. Enjoy!

Written by: Tiana Gidley

Tiana Gidley is a 20-something Contributing Editor at The Bleu. She binge-watches reality TV on Bravo, throws a mean murder mystery party, and makes her bed every morning.

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