Originally posted by Jess – December 31, 2015
Hi everyone Jess here for our final tip of the year, we leave you with acorn squash. Does anyone still have some stored? I know I do! They are tasting mighty sweet and delicious right about now, too! If you have an hour that you’ll be home, halve some, de-seed them and toss them in at 350. These tender beauties will then be waiting.
We haven’t had a “Taco Tuesday” around here in a while, so I surprised the boys.
I browned up some Springdell ground beef with some taco seasonings (mainly chili powder & cumin). After the beef was done I added some of the scooped roasted acorn squash to the pan with the same seasonings. On the side I cooked up some black beans and corn from the chest freezer. (My boys like their veggies compartmentalized, plus it makes the tacos more fun for them to put together). If your family doesn’t mind it all together you can save yourself a heap of dirty dishes.
Once the boys have had their fill, my other half and I mixed it all together. This is then tossed in a taco with some cheese, salsa and greens and you’ve got yourselves a party! This filling makes great leftovers for next day burritos too.