Squash & Cheddar Tacos

Aside from being a simple, tasty lunch or dinner, these little tacos are pretty little things too. Also feel free to tuck any other leftovers in there you like.

1/3 recipe Roasted Butternut Squash with Shallots, warmed (about 1 cup)
4 corn tortillas (white or yellow)
1/2 cup cheddar cheese, shredded
1 cup fresh spinach

Warm squash in microwave or a saucepan on the stove. Toast the tortillas over a flame or on a skillet for 1-2 minutes, until crisped around the edges.

Smash squash onto each of the tortillas, top with cheddar cheese and spinach and fold into a taco.

Serves 4

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

Join me for a free 45-minute class to learn 3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.