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Butternut Squash Tacos

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
Delicious roasted butternut squash combined with black beans and fresh toppings, served in warm tortillas for a satisfying meal.

Ingredients

Vegetables

  • 5 cups cubed butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 15-ounce can black beans (drained and rinsed)
  • 1 bag coleslaw (or kale slaw or broccoli slaw)
  • Street-sized tortillas corn or flour tortillas
  • as desired toppings (see note 1)
  • 1/2 cup mayo
  • 2 large limes (for zest and juice)
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon Sriracha (or hot sauce)

Instructions 

  • Preheat oven to 425°F (220°C). Peel and cube the squash, then toss with oil and spices. Roast for 20–30 minutes until caramelized.
  • Drain and rinse beans. Mix roasted squash with beans and warm through.
  • Zest and juice limes; whisk juice, zest, mayo, spices, and Sriracha until smooth.
  • Warm tortillas and assemble tacos with slaw, squash-bean mixture, toppings, and lime drizzle.

Notes

Use fresh lime juice for best flavor and customize toppings as desired.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: squash, tacos, vegetarian