It's official. Tomato season is over at Zephyr Farm... We hope you savored the abundance while it lasted and that you are enjoying the switch to heartier veggies. Butternut Squash will help you forget your soft-skinned tomato friends until next year.
Here's a quick rundown of how to make Butternut Squash and Black Bean Tacos.
Roast cubes of butternut at 400 with some cumin, coriander, minced hot peppers, bell peppers, sliced onions and oil + s&p.
Once the veggies are caramelized and tender, toss some drained black beans into the mix and stir it all together. Adjust seasoning if needed.
Wrap it all up in corn or flour tortillas and top with some yogurt or sour cream.
Enjoy the Goodness!
Jess & the ZFC