Roasted Butternut Squash Tacos are so delicious you won’t even miss the fact that they are vegetarian.
How do you improve on tacos?? Make them vegetarian without tasting vegetarian. Butternut squash is a fall must cook, sweet and nutty with a firm texture that roasts like a dream.
Roasting improves the flavor of everything, and the filling for these tacos is no exception. Now that fall is here, I have become a squash hoarder. I buy them, and they keep for a long time, unlike so many other veggies. Stock up and you can have dinner on hand for months to come.
Tim and I love tacos…well all Mexican food for that matter. Our first date was at a Mexican restaurant. Chicken, ground beef,and we even have a recipe on What the Forks for Dinner for corned beef tacos If it’s stuffed in a tortilla….we will eat it.
Roasting is my go-to cooking method for any veggie and butternut squash is no exception. It holds well, and the addition of onions and a spice mixture of chili powder and cumin made a warm, nutty, sweet filling perfect for inside a corn tortilla.
A single sheet pan is all you need….no messing up the stove. After the squash and onion mixture is roasted, place a good sized bunch of chopped baby spinach on top and allow it to wilt slightly. No need for an extra pan to saute the spinach.
That all you need for this tasty taco filling. But no taco is complete without toppings. Queso fresco cheese…..that white crumbly Mexican cheese is perfect along with avocado crema, fresh cilantro, and toasted pepitas.
Looking for a fall twist to tacos? Try our Roasted Butternut Squash Tacos.
If you are looking for more squash recipes, try our Chicken Broccoli Spaghetti Squash RingsPrint
Roasted Butternut Squash Tacos
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 - 6 servings 1x
- Category: Tacos
- Method: Roast
- Cuisine: Mexican
2 tablespoons avocado oil
1 large onion, cut in half and sliced
2 cloves garlic, minced
3 cups butternut squash, cut into 1/2-inch-dice
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons kosher salt
4 cups baby spinach, chopped
Corn tortillas, heated
Chopped, chopped fresh cilantro, toasted pepitas. queso fresco cheese and avocado crema
1/2 cup Mexican crema or sour cream
1 cup cilantro, stems removed
salt and pepper to taste
Pre-heat oven to 425* degrees.
In a large ziplock bag place oil, onion, garlic, butternut squash, chili powder, cumin, and salt. Toss to coat.
Place the squash-onion mixture onto a baking sheet in a single layer.
Bake mixture in preheated oven for 35-45 minutes or until squash is tender and beginning to brown and caramelize.
Remove from oven and place chopped spinach on top of squash mixture. Allow spinach to set for a couple of minutes and then toss with squash mixture to just wilt the spinach.
To assemble each taco, spoon about 1/2 cup of the warm filling (depending on the size of your tortillas) into a warmed tortilla and top with avocado crema, cheese, cilantro, and toasted pepitas. Enjoy!
Using a blender or food processor to puree avocados, 1/2 cup of cilantro, juice of 1 lime, 1 teaspoon kosher salt, 1/2 cup of crema. Blend until smooth.
Keywords: avocado, butternut squash, cilantro, corn, tortilla, onion, roast, vegetarian