Ingredients

The following ingredients have 4 Servings
  • 2 bags Butternut Squash "Rotini"
  • 2 tablespoons oil
  • 2 teaspoons chili powder
  • 1 teaspoon each: oregano and onion powder
  • ½ teaspoon sea salt
  • 1 lb. ground beef (can sub veggie ground round for a vegetarian version)
  • 2 teaspoons chili powder
  • 1 teaspoon each: onion powder and sea salt
  • ½ teaspoon oregano
  • Shredded iceberg lettuce
  • Black beans (drained and rinsed)
  • Cherry tomatoes (cut in half)
  • Grated cheddar cheese
  • Sliced jalapeño peppers
  • Sour cream
  • Limes

Instruction

  • Preheat your oven to 425 degrees. Line two baking sheets with parchment paper. Pour one bag of Butternut Squash "Rotini" onto each baking sheet. Divide the oil and spices between the Butternut Squash "Rotini" and toss to coat. (Note: they will fit onto one sheet, but you want them to have lots of room so they get crispy instead of steam.) Roast in the oven for 30-40 minutes, carefully turning halfway, until they start to crisp.
  • While the fries are roasting, prep the salad topping ingredients and cook the taco meat. Add the beef (or veggie ground round) to a large pan over medium-high heat. Add all the seasonings and cook until the meat is no longer pink, about 10 minutes.
  • Pile some shredded iceberg lettuce on a large platter. Add half the taco meat and the Butternut Squash fries. Top with the remaining taco meat and any or all of the toppings.