You may recognize these flavors from the butternut squash pizza I made a few weeks ago. This flavor combination is a classic and one of my personal favorites. The peppery arugula really adds a fresh bite to the tacos, so don’t skip out on that. You could also add chickpeas to boost the protein and make these tacos more hearty.
One of my favorite tricks is to keep a bag of frozen butternut squash in the freezer, for occasions just like this when I can experiment and create something different for dinner. I suggest keeping a few different frozen veggies (peas, chopped spinach, and butternut squash are my personal favs for versatility) in the freezer for when your produce drawer is empty but you still want a homemade, healthy meal.
1 Tbsp olive oil
1 bag frozen chopped butternut squash
1/2 red onion, diced
1 1/2 Tbsp balsamic vinegar
6 small tortillas