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Three Butternut Squash Tacos on a dish with lime slices.
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5 from 1 vote

Butternut Squash Tacos

Made with spiced roasted butternut squash, black beans and creamy avocado mash, these butternut squash tacos are both delicious and easy to whip up!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American, Mexican
Servings: 5
Calories: 434kcal
Author: Alissa Saenz

Ingredients

For the Filling

  • 2 pounds butternut squash, peeled and diced (about ½ inch)
  • ½ medium red onion, sliced into strips (about ½ inch wide)
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper, or to taste
  • 1 tablespoon lime juice
  • 1 (15 ounce/425 gram) can black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper, to taste

For the Avocado Mash

  • 2 ripe avocados, peeled and pitted
  • 2 tablespoons lime juice
  • 1 teaspoon salt, or to taste

For Serving

  • 10 corn tortillas, warmed in a hot skillet (Note 1)
  • 1 cup shredded red cabbage
US Customary - Metric

Instructions

To Make the Filling

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Place the butternut squash and red onion on the baking sheet, then drizzle them with the olive oil and sprinkle them with the cumin, chili powder, garlic powder, and cayenne pepper, if using. Use your hands to rub the oil and spices into the squash and onion, then spread everything out into an even layer.
  • Roast the squash and onion for 20 to 25 minutes, until tender.
  • After removing the squash and onion from the oven, add lime juice, beans, and cilantro (Note 2). Toss everything to combine, the season the mixture with salt and pepper to taste.

To Make the Avocado Mash

  • While the squash and onion roast, place the avocadoes into a medium bowl and mash them with a fork. Stir in the lime juice and salt.

To Assemble the Tacos

  • Spread a bit of the avocado mash inside of each tortilla, then top the avocado mash with shredded cabbage, followed by the butternut squash filling.
  • Serve.

Notes

  1. To warm the tortillas, lightly oil a large skillet and place it over medium heat. Place a tortilla (or a few, if they'll fit) into the skillet and allow it to heat briefly on each side, until it begins to crisp. Optionally, sprinkle each warmed tortilla with some salt.
  2. The hot squash and onions should warm the beans, but if you'd like to you can heat them up a bit before adding them to the filling. Microwaving them briefly is generally the easiest way to do this.
  3. This recipe makes 10 tacos (2 tacos per serving).

Nutrition

Serving: 2tacos | Calories: 434kcal | Carbohydrates: 60.7g | Protein: 9.4g | Fat: 20.8g | Saturated Fat: 4g | Sodium: 884mg | Potassium: 1339mg | Fiber: 15.8g | Sugar: 6.1g | Calcium: 179mg | Iron: 4mg