Monday: Taco night, redux

Roasted butternut squash tacos with black beans, parsley and toasted almonds.

As we were titling this post, we realized this was actually our second Monday taco night in only a couple months. (What is it about Mondays?)

When we recently made butternut squash roasted with warm spices, we had the thought that it might be very nice in a taco. And indeed it was. We riffed on the squash by adding some black beans simmered with a little cumin and a bay leaf, then stuffing both into softshell tacos along with some fresh chopped parsley and chopped, roasted almonds.