Go Back
In recent years, roasted butternut squash tacos have emerged as a beloved dish among food enthusiasts and health-conscious eaters alike. This vibrant and flavorful meal is not only delicious but also offers a plethora of health benefits, making it a fantastic option for those looking to incorporate more plant-based meals into their diet. With the growing popularity of vegetarian and vegan cuisine, roasted butternut squash tacos stand out for their unique flavor profile and versatility, appealing to both seasoned vegans and those simply looking to reduce their meat consumption.

Roasted Butternut Squash Tacos

Discover the deliciousness of roasted butternut squash tacos, a vibrant plant-based dish that combines sweet, creamy squash with hearty black beans and fresh toppings. Packed with essential vitamins and fiber, this recipe is perfect for anyone looking to enjoy a nutritious meal. Roasted to perfection and bursting with flavor, these tacos feature spices, avocado, and crunchy red cabbage for a satisfying experience. Perfect for any occasion, try making them at home today!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

8 small corn tortillas

1 cup black beans, rinsed and drained

1 avocado, sliced

1 cup red cabbage, shredded

¼ cup fresh cilantro, chopped

½ lime, juiced

¼ cup feta cheese or queso fresco (optional)

Hot sauce (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Squash: In a large bowl, combine the diced butternut squash with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Toss until the squash is evenly coated.

      Roast the Squash: Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through.

        Warm the Tortillas: While the squash is roasting, heat a skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until they are pliable. Keep them warm in a clean kitchen towel.

          Assemble the Tacos: Once the squash is done, remove it from the oven and let it cool for a few minutes. To assemble the tacos, place a generous spoonful of roasted squash on each tortilla. Top with black beans, avocado slices, shredded red cabbage, and fresh cilantro.

            Add Finishing Touches: Drizzle the tacos with lime juice and sprinkle with feta cheese, if desired. For an extra kick, feel free to add a dash of hot sauce.

              Serve: Serve the tacos warm with lime wedges on the side for squeezing over the top. Enjoy your delicious roasted butternut squash tacos!

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4