Butternut Squash Lentil Tacos — The Dirt on Vegetables

Happy 2017!

I don't know about you, but I spent the holiday season indulging a bit more than usual. It's the time of year when I find it hardest to turn down perfectly baked Christmas cookies and red wine while I cozy up by a fireplace.

I spent a week in Steamboat Springs, Colorado with my sister-in-law's family the week before Christmas and Chanukah. To say it was delightful would be an understatement. I cooked almost every meal for 11 adults and 2 children and I didn’t hold back on the heavy cream or decadent cheeses. While I'm not big on skiing, I love the culture around the sport. Meaning I thrive at sipping on hot cocoa or coming in from the cold for a big bowl of chili, and if I am very lucky, taking a dip in the hot tub to help relax the muscles.

I skied a total of one-half day the entire trip but partook in all the other activities like a boss. The holidays are now over and reality has set in, which isn’t a bad thing. I am not going to come at you with any New Year’s Eve clichés, but I thought it would be wise to post a recipe that you may want to make when you’re feeling kind of lazy, looking to stay on a budget, and want to eat a delicious, healthy dish. Here’s a little tip from me to you: MEAL PREPPING AHEAD OF TIME IS WHERE IT IS AT MY FRIEND!

Planning what I am going to eat for the week and chopping ingredients in advance has saved me SO much time, money and stress in the long run. It’s simple- Meal planning makes cooking more enjoyable. Anyone who knows me can tell you that I love going to restaurants, but it’s usually not cost-effective. The urge to dine out is tempting since I live in Manhattan which is arguably the food capital of the world.

Not only is eating at a restaurant expensive, but there is also a good chance that there are hidden calories laced into every scrumptious bite. Also, when I spent that week in December with my two adorable nephews who are 2.5 and 8 months old, I realized that eating at home is much preferable for many families because... have you ever been to a restaurant with a toddler and a baby? Suddenly the idea of cooking even for 13 people for the week became tremendously more appealing. I love the results that staying home and cooking new dishes has had on my skillz. The more I cook, the more I enjoy figuring out which meals scale easily and can be prepped in advance to accommodate various diets and food allergies.

The recipe I am sharing today is the perfect meal post-holidays when it’s time to put down the hollandaise, renew your gym membership, and make healthier choices. Aside from being vegan, this dish is easy to make and Sam and I LOVE the way it tastes! It is so versatile that it started off as a dish on its own, but then one day I had corn tortillas on hand, so I turned this meal into lentil tacos.

Hello, new taco Tuesday recipe! I am also going to give you another little tip to make this recipe 100 x easier: If you don’t have the time to do your prep work in advance, buy your butternut squash pre-cubed at the grocery store. You will kiss yourself later for spending the few extra shekels and ultimately saving yourself a little time and effort.

Eating the filling on its own with baked tofu + cabbage soup is another great dinner option!

Butternut Squash Lentil Tacos

Author: Michele Wolfson Broder

Ingredients

2 lbs medium butternut squash (I used pre-sliced butternut from Whole Foods), peeled and sliced into 1-inch cubes
3/4 cup black lentils
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin (optional)
Salt and freshly ground pepper
1/2 cup crumbled goat cheese (optional)
8 corn tortillas (certified gluten-free if necessary)
Optional garnishes: shredded lettuce and guacamole

Instructions

Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili powder and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
Combine lentils, butternut squash, goat cheese, if using.
To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
To assemble the tacos, spoon an ample amount of filling down the center of your taco, top a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.

Simple guacamole (double if you love guac!)

Ingredients

1 large avocado, diced
1 tablespoon lime juice
¼ cup diced tomatoes (optional)
Pinch of salt, more to taste

Instructions

In a small bowl, combine the diced avocado, lime juice, tomatoes, and salt. Mash with a fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.