Butternut Squash Tacos Recipe
Meet your new favorite weeknight dinner: the Butternut Squash Tacos Recipe. This vibrant vegetarian twist on classic tacos is bursting with smoky, spiced butternut squash, hearty black beans, tangy crumbled cheese, and all the fresh toppings you crave. Each bite is a beautiful balance of creamy, zesty, and crunchy flavors that make these tacos unforgettable. Whether you’re serving up a family meal, feeding friends, or looking to spice up taco night, this Butternut Squash Tacos Recipe will quickly become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this Butternut Squash Tacos Recipe is how it transforms a handful of simple, colorful ingredients into something truly special. Each component brings its own character to the table, from the golden, caramelized squash to the punchy red onion and creamy avocado. Here’s what you’ll need and why each ingredient matters:
- Butternut squash: The star of this dish, roasted until tender and sweet for unbeatable flavor.
- Olive oil: Adds richness and helps the spices stick to the squash as it roasts.
- Chili powder: Brings a gentle heat and smoky depth to the squash.
- Smoked paprika: Infuses each bite with a subtle, woodsy smokiness.
- Cumin: Lends earthiness and a little warmth that pairs perfectly with black beans.
- Garlic powder: Adds savory, aromatic notes without overpowering the other flavors.
- Salt and pepper: Essential for balancing and enhancing every layer of flavor.
- Black beans: Provide heartiness, protein, and a creamy texture to round out the filling.
- Lime juice: A splash of citrus brightens the beans and brings all the flavors together.
- Corn or flour tortillas: The classic taco shell, ready to cradle all your delicious fillings.
- Feta or cotija cheese: Crumbled on top for a salty, tangy finish that contrasts the sweet squash.
- Red onion: Adds a sharp, crisp bite and a beautiful pop of color.
- Fresh cilantro: Brings freshness and a hint of herbal brightness to each taco.
- Avocado: Sliced for creamy richness that mellows the spices and ties everything together.
- Lime wedges: For squeezing over the top right before serving—don’t skip them!
How to Make Butternut Squash Tacos Recipe
Step 1: Prep and Roast the Squash
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Toss the diced butternut squash with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a large bowl until every piece is well coated. Spread the squash out in a single layer on your prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the squash is golden, caramelized, and fork-tender. This step is where all that sweet, smoky flavor magic happens!
Step 2: Warm the Black Beans
While your squash is roasting to perfection, pour the drained and rinsed black beans into a small saucepan. Add the lime juice and a pinch of salt, then warm the beans over medium heat, stirring occasionally. The lime juice adds a burst of brightness that wakes up the beans and makes them shine alongside the rich squash.
Step 3: Toast the Tortillas
A warm, pliable tortilla makes all the difference in your Butternut Squash Tacos Recipe. Heat each tortilla in a dry skillet for about 30 seconds per side until soft and slightly charred, or pop them in the oven for a couple of minutes. Keep them covered with a clean towel so they stay warm and ready for filling.
Step 4: Assemble the Tacos
Now comes the fun part! Layer a generous spoonful of roasted squash and black beans onto each tortilla. Top with crumbled feta or cotija cheese, a sprinkle of diced red onion, creamy avocado slices, and a shower of fresh cilantro. Squeeze a wedge of lime over the top for that final pop of freshness. The contrast of textures and flavors in each bite is what makes this Butternut Squash Tacos Recipe so irresistible.
How to Serve Butternut Squash Tacos Recipe
Garnishes
Don’t hold back on the garnishes! A drizzle of chipotle crema or a dollop of Greek yogurt can add tanginess and a little cooling creaminess. If you like heat, a dash of your favorite hot sauce or some pickled jalapeños are fantastic. For extra crunch, toss on a handful of shredded cabbage or a quick slaw—these little touches take your tacos to the next level.
Side Dishes
Serve your Butternut Squash Tacos Recipe with classic sides like Mexican rice, refried beans, or a zesty corn salad. If you’re in the mood for something lighter, a fresh cucumber and tomato salad or a bowl of citrusy fruit makes a refreshing pairing. Tortilla chips and salsa or guacamole are always crowd-pleasers and round out the meal beautifully.
Creative Ways to Present
Make taco night extra special by setting up a DIY taco bar! Arrange all the fillings and toppings in colorful bowls so everyone can build their own perfect taco. For a fun twist, try serving the roasted squash and beans in lettuce cups for a low-carb option, or pile them onto nachos for a party-friendly snack. However you present them, the Butternut Squash Tacos Recipe shines bright on any table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roasted squash and black beans separately from the tortillas and toppings. Place them in airtight containers in the refrigerator, where they’ll keep for up to 4 days. This makes it incredibly easy to whip up a quick lunch or dinner later in the week.
Freezing
Both the roasted squash and black beans freeze surprisingly well. Cool them completely, then package in freezer-safe bags or containers. They’ll keep for up to three months. Thaw in the refrigerator overnight before reheating and assembling fresh tacos whenever the craving strikes.
Reheating
To reheat, simply warm the squash and beans in a skillet over medium heat until heated through, adding a splash of water if needed to prevent sticking. You can also microwave them in short bursts, stirring in between. Warm your tortillas just before serving, then assemble the tacos as usual for a quick and satisfying meal.
FAQs
Can I use a different squash or sweet potato instead of butternut squash?
Absolutely! Swap in acorn squash, delicata, or even diced sweet potato for a similar texture and flavor. Just keep an eye on roasting times, as some varieties cook a bit faster or slower than butternut squash.
Is this Butternut Squash Tacos Recipe vegan?
It’s vegetarian as written, but you can easily make it vegan by skipping the feta or cotija cheese, or using your favorite plant-based cheese alternative. The result will still be packed with flavor and just as satisfying.
What’s the best way to peel and dice butternut squash?
Use a sturdy vegetable peeler to remove the tough skin, then slice the squash in half and scoop out the seeds. Cut into manageable pieces before dicing into 1/2-inch cubes. If you’re short on time, many grocery stores sell pre-peeled and diced butternut squash for added convenience.
Can I prepare the squash in advance?
Yes! The roasted squash can be cooked up to three days ahead. Store it in the fridge, then reheat before assembling your tacos. This can be a real time-saver on busy weeknights.
What other toppings work well with this Butternut Squash Tacos Recipe?
Feel free to get creative! Shredded cabbage, pickled onions, sliced radishes, or even a spoonful of corn salsa all make delicious additions. The recipe is endlessly adaptable, so make it your own with whatever fresh toppings you love.
Final Thoughts
If you’re looking to add a bit of color, comfort, and creativity to your dinner rotation, this Butternut Squash Tacos Recipe is your ticket. It’s a feel-good meal that’s fun to make, easy to share, and guaranteed to get rave reviews. Give it a try and let it become a new favorite at your table!
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Butternut Squash Tacos Recipe
- Total Time: 40 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Vegetarian
Description
These Butternut Squash Tacos are a delicious and healthy vegetarian meal featuring roasted butternut squash seasoned with warm spices, paired with black beans, fresh avocado, feta cheese, and vibrant garnishes. Perfect for a cozy dinner or a festive gathering, they combine tender, caramelized squash with zesty lime and creamy toppings for a flavorful Mexican-inspired dish.
Ingredients
Roasted Butternut Squash
- 3 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Beans and Tortillas
- 1 (15 oz) can black beans, drained and rinsed
- 1 tablespoon lime juice
- 8 small corn or flour tortillas
Toppings
- 1/2 cup crumbled feta or cotija cheese
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Prepare and Roast Butternut Squash: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, toss the diced butternut squash with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread the squash in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
- Warm Black Beans: While the squash is roasting, place the drained and rinsed black beans in a small saucepan over medium heat. Stir in lime juice and a pinch of salt, warming the beans thoroughly without boiling, then remove from heat.
- Heat the Tortillas: Warm the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable or heat them briefly in the oven wrapped in foil.
- Assemble the Tacos: To assemble, layer roasted butternut squash and warmed black beans evenly among the tortillas. Top each taco with crumbled feta or cotija cheese, finely diced red onion, sliced avocado, and chopped fresh cilantro.
- Serve: Serve the tacos immediately with lime wedges on the side to squeeze over for extra freshness and zest.
Notes
- For added creaminess and spice, drizzle with chipotle crema, sour cream, or a dollop of Greek yogurt.
- Adding shredded cabbage or a crunchy slaw can provide extra texture and flavor contrast.
- If you prefer vegan options, substitute feta with a plant-based cheese or omit it entirely.
- Use corn tortillas for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 370
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 20mg
