They’re vegetarian, vibrant, and loaded with texture from the tender roasted squash to crisp garnishes. If you’ve been craving a new taco recipe that’s easy, satisfying, and a little unexpected, these butternut squash tacos will quickly become your go-to.
Why I Can’t Stop Making These Cookies
- Roasting the butternut squash caramelizes its natural sugars, adding subtle sweetness and depth.
- The smoky, earthy spice blend creates a flavorful twist that elevates the tacos beyond the usual fillings.
- Uses pantry staples and fresh squash ideal for using seasonal produce or frozen cubes when needed.
- Kid-friendly flavors and textures make these a hit even with picky eaters.
- Perfect for quick, casual dinners or easy meal prep lunches throughout the week.
What Type of Butternut Squash Should I Use?
Choose a firm, medium-sized butternut squash with smooth, unblemished skin. When it’s in season typically from late fall through winter it’s at its sweetest and most flavorful. Fresh is best for roasting because it holds texture well.
If you’re using frozen butternut squash cubes, thaw fully and pat dry to avoid soggy tacos. Avoid dried butternut squash as it will lack moisture and can’t replicate the tender, juicy bites you want in these tacos.
Options for Ingredient Alternatives
- Swap olive oil for melted butter or avocado oil to change richness and flavor slightly.
- If you want a smoky depth, try smoked paprika instead of regular paprika.
- Use coconut milk or almond milk in any accompanying sauces or slaws for dairy-free options.
- Add fresh lime juice instead of vinegar in slaws or toppings for a brighter flavor.
- When using coconut oil as a fat, chill the squash briefly before roasting to maintain texture.
The Biggest Challenges While Baking
- Avoid overcrowding the roasting pan. Roast in a single layer to ensure even caramelization and prevent steaming.
- Keep an eye on squash roasting times; under-roasting leads to hard bites, over-roasting turns them mushy.
- Don’t skimp on seasoning well-salted squash makes all the difference in flavor.
- When mixing any creamy topping or slaw, fold ingredients gently last to keep fresh herbs and crunchy textures intact.
- If the squash releases a lot of water while cooking, drain excess liquid before assembling tacos for a better texture.
Storage & Freezing Instructions
Store leftover roasted butternut squash in an airtight container in the fridge for up to 4 days. You can prepare the squash filling ahead and refrigerate separately from taco shells or garnishes.
To freeze, spread roasted cubes on a parchment-lined tray and freeze until firm, then transfer to a freezer bag. Keep frozen up to 3 months and thaw in the fridge before reheating. Assemble tacos only when ready to eat to keep textures fresh.
Estimated Nutrition
For the whole batch of squash filling (about 4 servings):
- Calories: 320–360
- Fat: 14–18 g
- Carbohydrates: 45–50 g
- Fiber: 8 g
- Protein: 4–6 g
Per serving (approximately 1 cup squash filling):
- Calories: 80–90
- Fat: 4–5 g
- Carbohydrates: 11–13 g
- Fiber: 2 g
- Protein: 1–2 g
Ingredients
- 1 medium butternut squash, peeled and diced into 1/2-inch cubes (about 4 cups or 600 g)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage (75 g)
- 1/4 cup fresh cilantro leaves, chopped (10 g)
- 1 avocado, sliced
- 1 lime, cut into wedges
For optional toppings:
- 1/2 cup crumbled queso fresco or feta cheese (about 65 g)
- 1/4 cup sour cream or Greek yogurt (60 ml)
Step-by-Step Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper for easy cleanup.
- Toss the diced butternut squash with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated. Spread the cubes in a single layer on the baking sheet.
- Roast the squash for 25 to 30 minutes, flipping halfway through. Watch closely after 20 minutes to avoid burning. The cubes should be caramelized and tender but not mushy.
- While the squash roasts, warm your tortillas in a dry skillet or oven wrapped in foil. Prepare the slaw by mixing cabbage with chopped cilantro and a squeeze of lime juice.
- Once the squash is done, remove the pan from the oven and let it cool slightly. Taste and adjust seasoning if needed.
- Assemble the tacos by layering roasted squash on each tortilla, topping with cabbage slaw, avocado slices, and optional cheese or sour cream.
- Serve immediately with lime wedges on the side for squeezing over the tacos.
Tips, Variations & Serving Ideas
- Add a drizzle of chipotle mayo or your favorite hot sauce for a smoky kick.
- Toss in black beans or chickpeas for extra protein and fiber.
- Swap cabbage slaw for pickled red onions or radishes for brightness.
- Underbake the squash by a couple of minutes for a firmer texture with bite.
- Store leftover filling separately from tortillas to prevent sogginess.
- Use whole wheat or corn tortillas to boost fiber and nutrients.
- Garnish with pumpkin seeds or pepitas for crunch and seasonal flair.
FAQs
Q: Can I make these tacos vegan?
A: Yes! Skip the cheese and sour cream or use dairy-free alternatives like cashew cream or vegan cheese.
Q: Can I prep the squash filling in advance?
A: Absolutely! Roast the squash a day ahead, refrigerate it, and assemble tacos when ready.
Q: What’s the best way to reheat the squash?
A: Warm it gently in a skillet over medium heat or microwave until heated through, adding a splash of water if it feels dry.
Q: Can I add meat to these tacos?
A: Yes, grilled chicken or ground turkey pairs well but isn’t necessary thanks to the flavorful squash.
Save This for Later (Pinterest)
If you love easy weeknight meals that bring big flavors, save this recipe for butternut squash tacos on Pinterest. It’s your new go-to when you want something delicious, healthy, and ready in under an hour!
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