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Butternut Squash Tacos

Roasted Butternut Squash Tacos

  • Author: Marty Boyd
  • 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

Avocado Crema

1/2 cup Mexican crema or sour cream

3 avocados

1 cup cilantro, stems removed

1 lime

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!

Avocado Crema

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