Roasted Butternut Squash Tacos

Simply when I believed I could not develop another dish, my fantastic hairstylist stated, “Tacos.” So here we are, 2 supermarket later on, with tacos that are as delicious as they are vibrant. You require some color to cheer up dull winter season days, you understand?

butternut squash tacos ingredients

For these tacos, I drew motivation from my sweet potato tacos and roasted up some cubed butternut squash rather (sweet potatoes would be incredible here, too!). I really cheated, for as soon as, and utilized 2 bags of pre-cut squash from Trader Joe’s. I believe I’ll do it once again quickly.

While the squash roasts in the oven, simply blend some easy cabbage and black bean slaw (a riff on the slaw utilized in my spaghetti squash burrito bowls) and mash up some guacamole. I have actually lastly discovered that mashing guacamole with a pastry cutter or potato masher works way much better than a dinky fork. Hallelujah! Hope you like these. Discover more tacos over here!

easy guacamole

Super easy lime-marinated cabbage and black bean slaw -

roasted butternut and cabbage slaw

Roasted butternut squash tacos with guacamole! Vegan and gluten free.

Simple roasted butternut squash tacos, a perfectly healthy and delicious weeknight meal!

Healthy roasted butternut squash tacos, perfect for weeknights or taco parties!

Roasted Butternut Squash Tacos

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 35 minutes
  • Overall Time: 50 minutes
  • Yield: 4 portions 1 x
  • Classification: Meal
  • Food: Mexican

4.9 from 74 evaluations

Vibrant butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are an easy weeknight meal and a fantastic choice for vegan and gluten-free eaters. Dish yields about 8 tacos (4 portions).


Roasted butternut squash

  • 1 medium butternut squash (about 2 to 2 1/2 pounds, I utilized 2 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into 3/4- inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Salt and newly ground pepper

Cabbage and black bean slaw

  • 2 cups purple cabbage, very finely sliced and approximately sliced into 2 inch long pieces
  • 2 cans black beans ( 15 ounces each), rinsed and drained pipes, or 3 cups prepared black beans
  • 1/3 cup sliced green onions, both green and white parts
  • 1/3 cup sliced fresh cilantro
  • 2 to 3 tablespoons fresh lime juice, to taste
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt, more to taste

Easy guacamole (double if you like guac!)

  • 1 big avocado, diced
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground coriander (optional)
  • Pinch of salt, more to taste

Whatever else

  • 8 corn tortillas (accredited glu 10 totally free if required)
  • Optional garnishes: extra sliced cilantro, hot sauce, toasted pepitas, collapsed feta cheese (leave out for vegan tacos)


  1. Preheat oven to 425 degrees Fahrenheit. Line one big, rimmed baking sheet with parchment paper for much easier clean-up.
  2. To roast the squash: On your ready flat pan, toss the cubed butternut in sufficient olive oil to gently coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Organize the butternut in a single layer. Bake up until the butternut hurts throughout and caramelized on the edges, about 30 to 35 minutes, tossing midway.
  3. On the other hand, to put together the slaw: In a medium blending bowl, integrate the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to integrate, then taste and include extra lime juice and/or salt if required. Reserve to marinade.
  4. To prepare the guacamole: In a little bowl, integrate the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork up until the mix is combined and no longer chunky. Taste and include extra salt if required.
  5. To warm the tortillas: In a little frying pan over medium heat, warm each tortilla on both sides prior to moving to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
  6. To put together the tacos, spoon a sufficient quantity of slaw down the center of your taco, leading with roasted butternut and spread out a spoonful of guacamole down the side. Leading with garnishes of your option and serve instantly.


Modification it up: Sweet potatoes would be an amazing replacement for the butternut.
Storage recommendations: Shop private elements independently for finest outcomes. Shop remaining guacamole in a little bowl with cling wrap pushed versus the leading to avoid oxidation.

▸ Nutrition Details

The details revealed is a quote supplied by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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