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
Scale
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
