Curried Butternut and White Bean Tacos
It feels necessary to admit that I have been sitting here playing Adele, Taylor Swift, and One Direction over and over and over on Vevo while editing these photos. The same 3 songs. On repeat. For about 2 hours.
Reminder: I’m turning 30 in January. Just going to throw that out there.
I readily admit that I make a much better grownup than I did a teenager or young adult, but part of me will always be a pre-teen with all the feelings that need to be handled with pop music.
Speaking of pre-teen me, my younger self wouldn’t look twice at these tacos. Until 5 years ago I had no interest in curry. At the time I also didn’t own knives that could cut butternut squash. Our first Christmas together Ryan bought be a pair of nice knives; He couldn’t believe this girl who loved to cook got by with knives from Ikea, but I made it work, with only a few (minor) accidents.
Now that I have nice knives and a taste for curry, these tacos are right up my alley. I usually roast squash, but switched things up this time around by sautéing my butternut cubes, and I might never go back. It takes a little more attention, since you need to frequently stir the squash, but the cooked squash ends up caramelizing on the outside a bit, giving it just the slightest crust with a tender center. Once the squash is softened, I cooked up some garlic in one corner of the pan, then sprinkled on a simple but flavorful blend of curry powder, cumin, and cayenne. Spicy, savory, subtly sweet goodness!
To add some variety, I tossed cannellini beans with fresh parsley, thyme, and lemon. Those beans add some brightness to the curry, along with a healthy protein boost. The cashew cream I posted last week really makes the whole dish, by adding some thick and creamy moisture to the mix.
You don’t NEED to eat the butternut/beans/cream mixture as tacos. You could eat it on its own, OH OR OVER A SALAD (sorry for the caps, that just sounds good right now), but aren’t tacos more fun? I think so. I like handheld food.
If you’re a curry and squash (and spice!) fan, you need to give these tacos a try. Let me know if you do!
Curried Butternut and White Bean Tacos
Easy tacos made with curried sauteed butternut squash, herbed lemon white beans, and a creamy cashew sauce. A simple and flavorful plant-based dinner perfect for fall.
Yield: 8 tacos (Serves 4)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Curried Butternut Squash
1 2-lb butternut squash, peeled, seeded and cut into ½-inch cubes (about 5 cups)
3 tablespoons grapeseed oil, divided
1/2 teaspoon sea salt, plus more to taste
1 large clove garlic, minced
4 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground cayenne (optional)
Herbed Lemon White Beans
1 (15-ounce) can cannellini beans, rinsed and drained
Scant 1/4 teaspoon sea salt
1 lemon, juiced
1/2 tablespoon fresh thyme leaves
1/2 cup flat-leaf parsley, chopped
8 corn tortillas
Lime cashew cream, for serving
Additional parsley or cilantro, for garnish
- Heat 2 tablespoons of the oil in a large non-stick pan over medium heat. Add the squash and the salt and cook, stirring occasionally, for 15-20 minutes, until the squash is tender and lightly browned.
- Push the squash to one one side of the pan, and add the final tablespoon of oil. Add the garlic and cook for 1-2 minutes, then stir into the squash and sprinkle on the curry powder, cumin, and cayenne. Cook for about 1 minute, until the spices are evenly distributed across the squash. Taste and sprinkle on more salt if desired.
- In another bowl, stir together the beans, salt, lemon, thyme, and parsley.
- Gently fold the squash into the the beans. Distribute the filling across 8 small corn tortillas, drizzle with lime cashew cream, and garnish with additional parsley or cilantro.
Nutrition Information: Curried Butternut White Bean Tacos
Serving Size: 2 tacos (1/4 of recipe), Calories: 390, Total Fat: 12.4g, Saturated Fat: 1.4g, Cholesterol: 0mg, Sodium: 390mg, Potassium: 734mg, Total Carbs: 59.8g, Dietary Fiber: 16.4g, Sugars: 4.1g, Protein: 13.9g
Nutrition Information: Lime Cashew Cream
Serving Size: 2 tablespoons, Calories: 79, Total Fat: 6.3g, Saturated Fat: 1.2g, Cholesterol: 0mg, Sodium: 96mg, Potassium: 78mg, Total Carbs: 4.5g, Sugars: 0.7g, Protein: 2.1g