Roasted Butternut Squash Tacos

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

These healthy, Roasted Butternut Squash Tacos make a quick weeknight meal. It’s full of fall flavors, buttery, and a little nutty!

Ever since I moved to Austin, TX, I’ve had tacos almost every day. You may think it’s crazy but when anything you can imagine can be served as a taco, and when somehow every single taco is different, it may not seem all that outrageous after all.

This buttery, slightly nutty, creamy tacos is all you need to keep it cozy this fall!

How to prep butternut squash

I’m going to share the 3-step express method that will roast the squash in the least amount of time.

Step 1: Peel the squash.

Step 2: Cut into 1-inch squares.

Step 3: Toss in spices, oil, and bake for 20 minutes flipping halfway in the middle.

Note: If you decide not to cut butternut squash into small pieces and roast it cut in half, then it will take much longer for it to roast, about 35-45 minutes. Additionally, you won’t be able to cut the squash into squares after it’s been roasted, it’ll be all mushy.

Flavors in our taco

We’re going for warm, cozy, autumn tacos here so we will be adding cinnamon. I’ve also added garlic and onion powder for some umami and help caramelize the squash. Lastly, I added a tiny little kick of spice with chili powder. Chili goes so well with cinnamon creating this warm and spicy flavor combo. Nom nom!

It’s all about that sauce

When you’re making tacos, you’ve got to have something to top it with like salsa, aioli, or something else. In this recipe, we will be making a delicious ‘something else’ sauce which is Yogurt Maple Sauce.

This sauce elevates our tacos and ties all the flavors together. I recommend you not skipping this sauce! It only takes 2 minutes to make – you basically just stir the ingredients together.

Love butternut squash everything? Try my other recipes:

• Stuffed Butternut Squash
• Butternut Squash Stew
• Autumn Butternut Squash Salad

Print

Roasted Butternut Squash Tacos

Prep Time

10 mins

Cook Time

20 mins

 

These healthy, Roasted Butternut Squash Tacos make a quick weeknight meal. It’s full of fall flavors, buttery, and a little nutty!

Course: Main Course

Cuisine: American

Keyword: butternut squash, taco

Servings: 4

Calories: 250 kcal

Author: Simple Fit Vegan

Ingredients

Butternut Squash:

• 4 cups chopped butternut squash
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cinnamon
• 1 tsp salt
• 1/8 tsp black pepper
• 1 avocado
• 8 corn or flour tortillas
• 3 tbsp chopped fresh cilantro

Yogurt Maple Sauce:

• 1/4 cup dairy-free unflavored yogurt
• 1 tbsp maple syrup
• 1 tsp mustard
• 1 tsp apple cider vinegar
• 1/8 tsp black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 400 F/ 200 C.
2. Using a peeler or a small paring knife, peel butternut squash. Chop it into small squares.
3. Toss chopped butternut squash in olive oil and spices and bake for total of 20 minutes flipping half-way in the middle.
4. To prepare yogurt maple sauce, combine all ingredients and mix using a whisk.
5. Assemble tacos by adding roasted butternut squash, cubed avocado, drizzling yogurt maple sauce, and topping with fresh chopped cilantro.

Recipe Notes

Nutrition Information (per taco incl. sauce): Calories: 250 Fat: 8.9 g Saturated fat: 1.6 g Carbohydrates: 43.6 g Dietary Fiber: 7.7 g Sugar: 9.5 g Sodium: 323 mg Protein: 6.7 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!