Dietitian Spotlight: Butternut Squash Taco Salad

Need a delicious meal for a holiday fiesta night? Maybe you’re just craving some chips and melted cheesy goodness! Jazz up your ordinary taco salad with some winter squash and black beans to create something extraordinary.

This dish is the perfect mix of deliciousness and nutrition. Top your tortilla chips with onions, bell peppers, butternut squash, black beans and spinach. Your family won’t even know they’re eating healthy once you add the shredded cheese on top!

Butternut squash is a winter vegetable that creates a beautiful golden-colored dish. It’s loaded with vitamins A and C, which are important for fighting those pesky colds that pop up this time of year. Intimidated by the thought of trying to cut open a butternut squash? No need to stress! Pick up a container of pre-cut, fresh squash from the produce department and the work is done.

Try using blue corn tortilla chips for extra nutrition as well as a pop of color. The blue corn adds more antioxidant power compared to regular yellow corn. All of the ingredients in this salad combine to make a festive, but nutritious holiday treat!

Butternut Squash Taco Salad

Ingredients:

• 2 cups 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

Directions:

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).

Optional: Top with sour cream/ plain Greek yogurt.

Tip: Add in leftover holiday ham or turkey for more protein.