These Roasted Squash & Black Bean Tacos Are Your New Dinnertime Mic-Drop

Question: From stuffings to pies, salads to smoothies … is there anything not made better by the inclusion of some tender winter squash?

(Answer: NO)

As far as I'm concerned, they should really just change the name of “Fall” to “Squash Season.” This super-satisfying, lower-calorie, fiber-ful, and vitamin-rich natural miracle (which is technically a fruit, by the way) is a boon to all kinds of recipes, and when you combine it with something already as wonderful as tacos, good things happen. Very, very good things. Here, it's surprisingly compatible with protein-rich beans, and the pair need little more than a flavorful sauce made from fresh herbs and spices to make a truly ideal meal. So get your tacotime on, seasonal-style, and prepare to be humbled by the beautiful impact of simple, clean ingredients done well.

Roasted Squash & Black Bean Tacos with Cilantro-Lime Sauce

These satisfying tacos are a celebratory collection of plant-based whole foods, enriched with a sweet and sour herb sauce (which can be secretly boosted with a superfood greens powder if you have some handy)! We especially love the sweet flavor and firm texture of kabocha squash here, which is sometimes referred to as a “Japanese Pumpkin.” However, if you can't find kabocha, you can also use acorn squash in its place.

Makes 8-10 tacos / Serves 4

¾ cup (packed) chopped fresh cilantro

1 small spoonful of your favorite superfood greens powder (optional)

1 small shallot, chopped

1 jalepeno pepper, seeded and chopped

1 tablespoon maple syrup

¼ cup fresh lime juice

¼ cup olive oil, divided

Sea salt and ground black pepper

2 pounds Kabocha squash, seeded and sliced into 1-inch wedges

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

8-10 5-inch organic corn tortillas, warmed