Roasting butternut squash brings out its natural sweetness, which balances nicely with the earthiness of the spinach and the spiciness of the chipotle crema. You can adjust the amount of chipotle pepper you add depending on how spicy you want this. Extra chipotle crema is delicious drizzled over nachos or breakfast tacos, or as a dip for slices of cucumber and jicama.
Roasted Butternut Squash, Spinach and Black Bean Tacos
1 butternut squash, about 2 lb. (1 kg), peeled, seeded, and cut into 3⁄4-inch (2-cm) cubes
3 Tbs. olive oil
1 Tbs. chili powder
Kosher salt and freshly ground pepper, to taste
1 cup (8 oz./250 g) sour cream or crème fraîche
1 small chipotle chile in adobo sauce, minced
1 tsp. fresh lime juice
10 oz. (315 g) baby spinach or stemmed and chopped regular spinach
8 to 10 flour or corn tortillas, warmed
2 cans (15 oz./470 g each) black beans, drained, rinsed and warmed
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pile the squash on the prepared baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with the chili powder and 1 teaspoon salt and toss to coat. Spread the squash in a single layer and roast, stirring once about halfway through, until very soft and browned around the edges, about 25 minutes. Remove from the oven and set aside.
While the squash is roasting, make the chipotle crema: In a small bowl, stir together the sour cream, chipotle, and lime juice. Season with salt and set aside at room temperature until ready to serve.
Warm the remaining 1 tablespoon olive oil in a frying pan over medium-high heat. Add the spinach,
season with salt and pepper, and cook, stirring often, until just barely wilted, about 3 minutes.
To assemble, fill the tortillas with the squash, spinach, and beans. Drizzle generously with the chipotle crema and serve right away. Serves 4.
Recipe adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)