3 cups butternut squash, cut into 2.5 cm (1-inch) dice
2 tsp chili powder, divided
30 mL (2 tbsp) canola oil, divided
1 small yellow onion, diced
2 cloves garlic, thinly sliced
½ tsp dried oregano
1 tsp ground cumin
1 chipotle pepper in adobo, finely chopped
1 can black beans, drained and rinsed
125 mL (½ cup) chicken stock
4 cups shredded coleslaw mix
1 handful fresh cilantro, chopped
Zest and juice of 1 lime
5 mL (1 tsp) honey
Kosher salt and freshly ground black pepper, to taste
Corn tortillas, for serving
Crumbled feta, for serving
Lime wedges, for serving
Assorted hot sauces, for serving
Directions
Preheat the oven to 220°C (425°F). Toss the squash with 15 mL (1 tbsp) canola oil and 1 tsp chili powder. Season with salt and pepper. Arrange on a parchment-lined baking sheet and roast for about 20 minutes, or until golden, lightly charred and fork-tender. Set aside.
Heat the remaining 15 mL (1 tbsp) canola oil in a large, deep skillet over medium-high heat. Add the onion and garlic and cook for 2 minutes.
Add the remaining chili powder, oregano, cumin and chipotle. Cook for another 1–2 minutes, until fragrant.
Add the black beans and chicken stock and bring to a gentle simmer. Season with salt and pepper and cook for about 5 minutes, until the liquid has reduced slightly.
Add the roasted squash and gently fold it through the beans, taking care not to break up the squash.
In a bowl, toss the coleslaw mix and cilantro with the lime zest, lime juice and honey. Season with salt and pepper.
Toast the corn tortillas over an open flame or in a hot cast-iron skillet.
Fill the tortillas with the squash and black bean mixture and top with the lime slaw and crumbled feta. Serve with lime wedges and hot sauce.
