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Butternut Squash Taco Salad

Butternut Squash Taco Salad
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1. Place fresh cut squash in a microwave-safe bowl with about 1 inch of water. Microwave on high for 9-10 minutes, or until tender when pricked with a fork. When tender, mash with a potato masher.
2. While the squash is cooking, heat a skillet with 1 tbsp. olive oil. Saute the onion and bell pepper until they begin to soften. (It may help to cover the skillet while sauteing) Add black beans and spices. Cook for 1-2 more minutes. Add the mashed squash and mix well.
3. In four bowls, put a handful of tortilla chips, a handful of spinach, and a scoop of bean and squash mixture (3/4-1 cup). Top with shredded cheese (about 1/4 cup).
4. Optional: Top with sour cream/plain Greek yogurt.

*Tip: Add in leftover holiday ham or turkey for more protein!