Butternut Squash Taco Bowls

Butternut Squash Taco Bowls | Crunchy Kat & Girl in Healing

Do you love #TacoTuesday and fall? This recipe combines both of those things into a beautiful one-bowl meal.

Butternut Squash Taco Bowls | Crunchy Kat & Girl in Healing

Butternut Squash Taco Bowls

Why not merge your love for things traditionally served wrapped up (but no need for the wraps in this recipe) and this beautiful time of year? All you need is your favorite taco seasoning and choice of protein plus some seasonal fall veggies.

This recipe makes two filling servings. A tip to save yourself cooking time later is just to cook a whole pound of your preferred protein and the other half of the butternut squash so you can enjoy them later in the week. Winning.

Butternut Squash Taco Bowls | Crunchy Kat & Girl in Healing

The ingredients used here are what I envisioned fall tacos to be like, but the beauty of this recipe is that you can swap out the ingredients. Any squash can be subbed for the butternut squash and any green for the Brussels sprouts. Maybe you don’t like apples (who are you?!) and want to sub pomegranate seeds or citrus instead.

The possibilities are endless and maybe you’ll want to try a bunch of different combinations to switch up dinner. The idea is to embrace the hearty vegetables currently in season. With tacos, of course, because tacos are DELICIOUS.

Leave a comment below telling me what you chose to put in your bowls!

Butternut Squash Taco Bowls | Crunchy Kat & Girl in Healing

Let’s Get to the Recipe!

Butternut Squash Taco Bowls
Serves 2
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Ingredients
  1. ½ lb ground beef (or choice of protein)
  2. your favorite taco seasoning
  3. ½ butternut squash
  4. 1 tsp sea salt
  5. 1 tbsp maple syrup
  6. 1 cup shredded Brussels sprouts
  7. 2 small or 1 large apple (about 1 cup diced apples)
  8. 3 tsp coconut oil
Instructions
  1. Preheat oven to 350°F and grab a sheet pan lined with parchment paper.
  2. Peel and cube the butternut squash and evenly season with the maple syrup and ½ tsp sea salt. Roast for 30 minutes, flip, then roast for 30 more minutes.
  3. Add the protein to a medium-sized pan to brown and add your taco seasoning while the butternut squash is cooking.
  4. While the protein and butternut squash are both cooking, peel and dice the apple(s) and measure 1 cup of Brussels sprouts.
  5. Remove the protein from the pan and using the same one, add the Brussels sprouts, apple, coconut oil, and ½ tsp sea salt and cook on medium. Stir occasionally to avoid burning.
  6. When all components are done (apples should be slightly fork tender, or to your desired texture), make your bowls! Just divide the protein, butternut squash, and Brussels sprout and apple combo into two bowls. Alternatively, you could serve them each in their own bowls and build them at the table.
Crunchy Kat http://www.crunchykat.com/

Alexa is the owner and writer of her blog, Girl in Healing, where she strives to teach those newly diagnosed with autoimmune conditions like Crohn’s disease and Ulcerative colitis the power of a real food lifestyle. She will be a practicing AIP Certified Coach and Nutritional Therapy Practitioner by the end of 2017. You can follow along with her on Instagram, Facebook, Pinterest, and Twitter.