<< Back

Squash Tacos


squash
lime juice
cayenne
cumin
salt
black beans
a handful of chopped onions
white crumbly cheese
cilantro
corn tortillas

1. Cut a squash in half and roast face down at 400 degrees for 40
minutes. Let cool until you can handle it and scrape out into a bowl.
Stir in lime juice, salt, cayenne pepper, and cumin.
2. Heat the tortillas in a skillet. In a separate skillet, heat the
beans if from a can.
3. Put together your taco! 2T squash, 2T beans, and as much of the
toppings as you want.

Sign Up
Subscribe to our Newsletter




Search recipes

Weekly Harvest Report

  

Farmhouse News
2016 CSA Calendar

               

Recipe Product Tags
On the Farm
What's In Season?
Follow Us!