Smashed Avocado, Butternut Squash Tacos topped with Pistachios
Rainbow colored Tacos to brigthen up your weeknight menu! Colored with butternut squash, whipped avocado, bright purple beets and the crunch of the pistachio. Easy and quick tacos perfect for Vegan and Gluten-free eaters.
- Total Time: 1 hour 30 min
- Yield: 6 tacos 1x
- Category: tacos
- Diet: Vegan
Ingredients
Scale
- Corn Tacos
- 1 butternut squash
- 1/2 cup roasted, salted pistachios
- 2 raw beets
- 1 Avocado
- olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Cook butternut squash at a 350 degrees for approx 45 min or until easily poked by a fork.
- While butternut squash is cooking, place raw beets in pot of boiling water. Let boil until beets are soft, approx 45 min (depending on size of beets). Once done, place under cold water and IF done cooking, skin will peel off easily. Cube and set aside.
- Dice both butternut squash and beets into small cubes and toss with olive oil.
- Smash avocado and season with salt and pepper
- Heat corn torillas and assemble with cooked veggies, smashed avocados, and pistachios, drizzle with olive oil
Nutrition
- Serving Size: 1 taco
- Calories: 224
- Sugar: 4.7 g
- Sodium: 437.8 mg
- Fat: 13.7 g
- Carbohydrates: 23.9 g
- Protein: 5.1 g
- Cholesterol: 0 mg