FOX34 Corner Kitchen: butternut squash taco salad

FOX34 Corner Kitchen: butternut squash taco salad

Butternut Squash Taco Salad


  • 2 cups Market Street's fresh cut butternut squash
  • 1 tbsp. olive oil
  • 1 cup Market Street's fresh cut onion
  • 1 cup Market Street's fresh cut bell peppers
  • 1 can low sodium black beans, drained and rinsed
  • 1/4 tsp. chili powder
  • 1/4 tsp. paprika
  • 1/4 tsp. cumin
  • Salt, to taste
  • Pepper, to taste
  • Blue corn tortilla chips
  • 1 cup shredded cheese
  • 4 cups fresh spinach


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 in 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!

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