Latest recipes

Butternut squash tacos recipe

Butternut squash tacos recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Vegetable
  • Squash
  • Butternut squash

Warm tortillas are topped with roasted butternut squash and cumin-seasoned black beans in these vegan tacos perfect for a weeknight meal.

1 person made this

IngredientsServes: 8

  • 1/2 butternut squash - peeled, seeded and cut into cubes
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons crushed chilli flakes
  • 2 cloves garlic, chopped
  • 1 (400g) tin black beans, drained
  • 1 teaspoon cumin
  • 1 teaspoon chilli powder
  • 1 pinch salt
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 8 flour tortillas
  • 50g chopped spring onions
  • 25g chopped coriander
  • 1 lime, sliced

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. Preheat oven to 190 C / Gas 5.
  2. Combine cubed squash, 1 tablespoon oil, chilli flakes and garlic in a large bowl; mix to coat. Spread out on a baking tray.
  3. Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
  4. Combine black beans, cumin, chilli powder and salt in a small saucepan. Heat over medium-low heat until flavours combine, about 10 minutes.
  5. Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Add onions and red pepper; cook and stir until tender, 5 to 10 minutes.
  6. Heat a large pan over medium heat. Place 2 tortillas in the pan and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
  7. Top tortillas with roasted squash, black beans and onion-red pepper mixture. Garnish with spring onions, fresh coriander and lime.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Butternut Squash Tacos

When it comes to tacos, I have plenty of recipes to go around! If you’re looking for vegan tacos, I’ve got those too!

Veggie Tacos with Chimichurri, Buffalo Cauliflower Tacos and Butternut Squash Tacos are all perfect examples of how you can ditch the meat, but keep the tacos!

Spicy Roasted Butternut Squash Tacos (Vegan)

If you’re looking for the perfect meatless taco recipe look no further. These spicy roasted butternut squash tacos are the perfect vegan taco recipe to enjoy on Taco Tuesday, Cinco de Mayo or any day!

We eat tacos at least once a week. One of the things I love about tacos is that they are so versatile. You can make them with pretty much any ingredients you have in the house. We love to make lots of meatless taco recipes. We’re really trying to reduce the amount of meat we eat overall and this recipe for roasted squash tacos is one of our new favorite meatless meals.

One of the things I love the most about this taco recipe is how easy it is to make. Just roast the butternut squash, add some canned black beans and store-bought salsa and you have some delicious veggie tacos! And you can always tweet the recipe and add other ingredients if you want.

This vegan taco recipe is the perfect way to spice up your next Taco Tuesday or Cinco de Mayo celebration.

Butternut squash is one of my favorite fall veggies, but sometimes I struggle with new ways to cook it. I have to say that I don’t know how I hadn’t thought of making roasted butternut squash tacos before! The butternut squash is roasted is seasoned with chipotle powder and I added Pace® Chunky Salsa Medium to the tacos. But if you want a milder, kid-friendlier version just leave out the chipotle powder.

How to Make These Tacos

These tacos were inspired by my love for fall and winter squash – especially butternut squash. Plus, they are easy to make, requiring just 30 minutes to prepare. What’s not to love?

The core ingredients are roasted, spiced butternut squash and saucy, sautéed portobello mushrooms. Black beans are optional but add an extra boost of protein and fiber, which I’m all for.

Let’s talk about the sauce tho.

Adobo sauce originated in Spain where it was used as both a marinade and preservative. It’s believed that the sauce was then introduced in Mexico by Spanish explorers and enthusiastically adopted into Mexican cuisine. (source)

My version of this sauce is adapted from my Chilaquiles sauce from way, way back, that I’ve since adapted into my go-to enchilada sauce.

It’s smoky, hearty, perfectly spiced and marries the flavor of mushrooms and squash together beautifully.

I hope you all love these tacos! They’re:

Protein- & fiber-rich
& So delicious

These would make the perfect dish to serve to guests or to feed your family on nights when you’re all craving a twist on classic tacos.

These are delicious on their own, but would also pair well with my Mexican Quinoa Salad Cups, Chipotle Black Bean Tortilla Soup, and Ginger Beer Margaritas. Just sayin’.

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see. Cheers!


Cut the salt way back. Especially the crema, way too salty- disappointing. Also too much oil for the pumpkin seeds, made them greasy. Might be better to dry toast them . But we enjoyed the taco change and it's a good vegan recipe. Will make again with the changes.

Some of the best tacos I ever had, veggie or otherwise. Cut the salt as per everyone's advice. Will definitely make again.

Loved this so much! I did recognize that the crema called for too much salt (having ruined a very labor intensive meal in the past, with too much salt) so I used half that but it does need more than you would think to balance the lime juice. It was more prep than I like but worth it. I bought pre-cut squash and then cut it up smaller than they called for. I cut it up to size it looked in the picture a bit smaller than 1/2 inch. No need for salsa. Omitted the onion because I detest them. Oh, I only cooked a half recipe and then the next night it took me only the time it takes to cook the squash and kale - 10 min. Make extra pipettes - they are yummy and you will run out. Husband loved. I loved.

pretty good but the cashew crema was inedible with 2 tsp salt. Maybe 1/2 t would have been enough. I see now that I made it that this is a common complaint, and it was a bummer because everything else turned out well.

I'm going to echo other reviewers here, but I can't not review this recipe! It was FANTASTIC!! My meat-loving husband was skeptical but was SO overcome by how much he loved these tacos! He said he could eat them over and over again, and I'm sure we will. I doubled the squash part of recipe after reading other reviews to ensure we had leftovers. I kept the crema quantity the same and used flour tortillas as we're not a big fan of corn tortillas and it made the perfect amount for the package of 8. I don't measure salt, so just used my instinct which was likely about half of what the recipe called for and it was perfect. Also, I soaked the cashews, fried the pepitas, toasted and ground the cumin and cubed the butternut squash the night before, which made the night of cooking a breeze. I wouldn't say it was more effort than other recipes I make. Well worth it!

Yum! Easy and delicious! I didn't have cumin seeds, so I just used 3/4 tsp of ground cumin. I put a lid on the pan while cooking the butternut squash because I felt that otherwise it wouldn't cook through. Iɽ do that again. The cilantro and salsa were great toppings!

Great flavors, and the pepitas are a must for crunchy contrast. But I was puzzled by the yield, which promises about 12 tacos. Do the math: If you start with 3 cups of squash (which shrinks during cooking), and the cooked onions and wilted kale also take up very little space, how do you come up with 12 half-cup servings of filling? I got enough filling for about six tacos. At any rate, the crema is great, and I have a lot left over that I can come up with a million uses for. Will definitely make this again.

Magnificently rich without meat. Next time I will try the pipits raw. and there will be a next time.

My friends loved these at a dinner party. Meat was not missed with that delicious creama. Easy to prep most ahead, charring the tortillas, even precooked the filling until the point of adding the kale I had pre chopped.

We left out the taco shells and ate it as is. I agree with another reviewer that there was too much salt for the cashew crema. We had a lot of leftovers for lunches. It was so tasty! A definite repeat for us! I had so much crema leftover that I used it for a gluten free spinach and mushroom pasta.

A fabulous fun way to make a meal. I prepped each item and let each person make their own as they ate. Everyone raved about the flavor, texture and left happy. Would make again? No. Did make again and will again after that.

Very very good and interesting. All the flavors come together very well. Resist the urge to add salsa and other garnishes. The lime crema with cumin works very well with the squash, onion and kale. I used red onion instead of white to add more interest - I like the play of red onion and sweet butternut squash - plus I did not have any white onion on hand. Did not have any corn tortillas so made a very thin johnnycake instead, which worked exceedingly well.

I thought it was good. I ended up roasting the squash and onions and sauteed the kale with some garlic. I thought the cashew crema was a little bland - could have used something - I added more garlic and citrus. The pumpkin seeds were great - they added that crunch that was needed, and the cayenne pepper added some kick. Overall my family liked it.

This recipe is a keeper! It was admittedly fussy - taking me about 2 hours to make by the time I was all done. However, the end result was well worth the effort. I made a double batch, and it made two nights worth of fabulous meals. I didn't use all the salt for the veggies (it seemed like a lot to me), went very heavy on the chili powder, and also added some smoked paprika to taste. I also subbed garnet yams because I couldn't find pre-peeled squash and was simply too lazy to do it myself. I have an electric stove, and it took a very long time to cook the potatoes (30 minutes at least over medium-high heat). I also soaked the cashews overnight just because that's what I'm used to doing. The end result was absolutely amazing! I took it to a potluck, and had multiple requests for the recipe. And my family enjoyed having it as leftovers another night that week. We also have a lot of the lime cumin sauce leftover (probably didn't need to double that part) that will make for another great dinner next week. This is absolutely a 4-fork recipe worth trying if you are willing to invest a bit of time.

The tacos were very tasty, but I don't think the directions were accurate. It took over a half hour for the butternut squash to cook. Next time, I will cover the pan so it cooks faster. The crema was delicious. Although it took a while to make this even with pre-cut squash, I will make it again.

My husband and I both enjoyed this greatly. We are both omnivores. I served it with refried beans, but it didn't really need any side dish.

Great flavors in this dish! The cashew crema was a delicious surprise to the butternut squash. The crema would make a good dip as well. I loved the added crunch of pepitas on top.

These had an interesting, complex flavor, but I'm not sure they were worth all the prep. If I make again Iɽ use roasted pumpkin seeds and not bother to toast them myself. Crema was very good, we piled it on and we ran out of it before filling was gone.

I made this for a potluck and the dish was a huge hit! I took home an empty plate! I used small corn tortillas and misted them with olive oil, then baked in the oven until crispy. I halved the amount of salt in everything but the pepitas. I didn't add salsa or extra toppings and didn't feel they were needed. The flavors together were incredible. I can't wait to make this recipe again. I didn't feel that it was too labor or time intensive. I doubled the recipe and it took an hour total from start to finish.

I doubted this recipe as I was added the kale into the squash. I am a doubter no more. I call it interestingly delicious. Marvelously healthy. It isn't kid friendly because it is too green. But it is adult wonderful. I listened to the reviewers and reduced the salt in half in each part and it was fine. I also bought pre-chopped squash, but it was still time consuming. I used an immersion blender for the crema and it was fast, easy and reduced cleanup. I chopped the kale with my cuisanart. It was probably too chopped and I was cleaning up little bits of green from everywhere. I probably just need to replace my old chopper. I used flour tortillas because I had tons of them and they were a beneficial replacement because they didn't compete with the flavors of the filling. Corn tortillas have a stronger flavor. I'm making this again later this week when my healthy running friend comes over for dinner.

Loved this recipe! It is time consuming, and we could have made the crema and pepitas in advance and chopped the squash so it was ready to go. but in spite of the time required, we just loved the flavors. That crema was amazing, and all the flavors worked so well together! YUM, YUM! AS others have said, cutting the salt in half is a good idea.

Similar to the previous reviewer, I don't often write reviews, but this recipe deserves it - healthy, beautiful, and delicious! My husband and son, who are no great fans of butternut squash and kale, liked it! The cashew crema is delicious. I used store bought hard taco shells, and it worked perfectly.

Waaaay too much salt! It hurt my mouth to eat.

I don't typically write reviews but this was such a healthy delicious recipe I felt it was deserving. I followed the recipe exactly other than using half the salt as was suggested in one review. The flavors were bold and beautifully blended. Sprouted corn tortillas added the depth, texture I wanted in a meatless dish.

  • 8 ounces tomatillos
  • 2 cloves garlic, unpeeled
  • 1 jalapeño pepper
  • ¼ cup sliced white onion
  • ½ ripe avocado, diced
  • 3 tablespoons chopped fresh cilantro
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 4 cups diced (1/2-inch) peeled butternut squash
  • 3-4 small dried red chiles
  • 2 cloves garlic, unpeeled, smashed and left whole
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon dried oregano, preferably Mexican, divided
  • ½ teaspoon salt, divided
  • 1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
  • 2 cups cooked pinto beans, drained (see Tip)
  • ½ teaspoon chili powder
  • Freshly ground pepper to taste
  • 8 6-inch corn tortillas
  • ½ cup fresh cilantro leaves
  • ½ cup finely shredded and chopped red or green cabbage
  • 8 teaspoons crumbled queso fresco (see Note), or feta cheese

To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.

Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.

When cool enough to handle, peel the garlic. Remove the jalapeno stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeno, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.

To prepare tacos: Preheat oven to 400 degrees F.

Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle stir into the squash.

Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.

Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)

Make Ahead Tip: The salsa can be prepared ahead (Step 1-3). Cover and refrigerate for up to 2 days.

Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.

Ingredient Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.

Tip: ?How to Cook a Pot of Beans

1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Butternut Squash, Black Bean and Kale Tacos

Hey hey, we’re half way through the week! Not that I have anything exciting planned for the weekend. No Halloween parties this year, just me and my husband and our two cats hanging out on the front porch and passing out candy. Okay well the cats won’t be on the front porch, but they’ll be staring out the window wondering what the heck we’re doing and why they can’t do it too. Luckily this year the trick-or-treaters won’t have to deal with bad weather. Usually around this time we get our first snow, they actually had it in the forecast last weekend, but bumped it up a day and switched it to rain.

Aside from passing out the candy, we won’t be able to go out for dinner like we usually do on Saturdays. Instead I’m thinking these Butternut Squash, Black Bean and Kale Tacos will make a great Halloween dinner. I told you there would be more butternut squash recipes to come! I love the seasoning of these tacos. It’s a little spicy and then I added some sweet warmth to them with ground cinnamon. It’s amazing what a little cinnamon can do to the flavors in a savory recipe.

Since these tacos are packed full of nutritious ingredients I won’t feel so bad when I find myself eating a piece of candy after every group of trick-or-treaters stops by. I mean come on, it’s not Halloween if you don’t treat yourself to a few pieces of candy! Before you send the little ones out to stuff their plastic pumpkins full of sugary treats, fill their stomachs and your own with these Butternut Squash, Black Bean and Kale Tacos. Today I’m sharing the recipe over on Spoonful of Flavor, so head over there and grab this recipe and check out some of Ashley’s great recipes as well!

Vegan Butternut Squash Tacos with Chipotle Black Beans Vegan butternut squash tacos with chipotle black beans are bound to be your new favorite meal. Creamy and smoky roasted squash paired with spicy black beans, crunchy red onions, citrusy lime juice, and creamy avocado crema, all wrapped up in a small soft corn tortilla. Gluten free too. A perfect vegan Cinco de Mayo recipe. Vegan tacos are the best! Is it absurd that I just bought a can of chipotle peppers in adobo sauce for the first time? After years of seeing food blogger recipes with a mysterious (to me) ingredient it finally took a house-sitting gig for me to actually spot them in a grocery store. I don’t know where I’ve been looking all these years but I could never find them in a US store. Ever. Well now that I have, I am going to start buying these up in bulk. I mean. Best sauce and flavoring ever. Of all time. This is a level of spice and flavor that has been missing all my life. I can’t even describe it, it’s spicy, it’s smoky, it kind of burns your tongue but you can’t help going for more. Except to be seeing a whole lot of chipotle in adobo added to everything I make for the next few months. Starting with these vegan butternut squash tacos with chipotle black beans. The other day D and I finally decided to take the ATV out to the grocery store – a stressful experience for me considering we’re housesitting in a village with hills reminiscent of an unpaved and potholed San Francisco. You can imagine I was far from my ideal calm and composed when we were in the wrong gear and the ATV started rolling down the hill we were trying to climb. I might have started screaming non PG rated things. Yea I guess high stress situations are not my forte. You know how you always like to envision yourself as cool and composed in any sort of warranted (or unwarranted) stressful situation? Welll a house sit in a remote Costa Rican village might bring about the reality of that for you to face sooner rather than later. It was once we finally got in the store and I spotted this tiny little can of magical peppers that all was well and good again. For a bit of clarification (or simply for my own knowledge) chipotle peppers in adobo sauce are jalapenos that have been dried by a smoking process and canned in a tomato based sauce. Now that I finally had my hands on them what to make first? Vegan butternut squash tacos with a chipotle in adobo black bean red onion mix, along with avocado crema, lime juice and cilantro. Always go with the first recipe that pops into your head. I love tacos but pretty much never make them. That needs to change. These butternut squash tacos were absolutely perfect. While the paprika dusted squash was roasted in the oven I pan fried some red onions with the chopped up chipotle in adobo before adding some black beans to the mix. To make the avocado crema use a blender or mini food processor and simply blend with olive oil and lime juice (or get crazy and add coconut milk, cilantro, and all sorts of spices). This butternut squash tacos recipe took me longer than it should have because I was set on having avocado crema instead of just chopped up avocados but had just remembered that we had broken the blender. There was always the mini chop food processor, but last time I tried to use that to make almond butter out of toasted almonds the damn thing wasn’t strong enough. Well I figured avocados are soft right? It should work with those. Still no dice. I was even furiously shaking the thing about at every which angle to try to get that little blade to start spinning about. Well when all else fails just make your avocado crema mix with a fork, until it resembles at least a chunky version of what you had imagined. Even that little hiccup could not stop these butternut squash tacos from being perfect. Smoky squash with spicy and again smoky black beans, citrusy lime juice, refreshing cilantro, and creamy avocado crema make for the perfect taco filling. I know you’re going to love these vegan tacos! An awesome vegan and gluten-free meal. Looking for more Cinco de Mayo recipe ideas? If you’re looking for other Mexican inspired recipe posts check out these: Butternut Squash and Mushroom Tacos

This post may contain affiliate links. Please read my disclosure policy.

I’m pretty sure that I have eaten my weight in tacos over these past few weeks visiting Austin. And some crazy good ones, at that. But today’s recipe is actually one that was inspired by my trip to visit Utah last month.

Yes, Utah. In addition to being the home of some of my favorite blogging friends, I have learned over the past few years that Utah is also home to some killer good restaurants. And of course, my host during my time in Salt Lake City — Miss Foodie Crush herself — definitely knows how to pick ’em. In just a few days, we managed to circle the culinary globe, indulging in everything from Mexican to French to Japanese to Korean and more. It was such a treat, and I was stuffed. But one of my favorite meals ended up being on my last day there, just before heading to the airport, when we gathered a group of blogging friends together for lunch at a place that specialized in my favorite food group — tacos.

The restaurant was called Luna Blanca, and should definitely be on your list if you ever travel to Salt Lake. Why? Well, the atmosphere was casual and fun, their chips and salsa rocked, and I basically wanted to order every taco on their menu. When the moment of decision came, though, I decided to go with the daily special that the server recommended — butternut squash and mushroom tacos.

The butternut and mushroom tacos were perfecto.

I mean, let’s be real, I’m not quite sure how you could ever go wrong with butternut. But when paired with rich portobellos, fresh cilantro, onions, peppers, cheese, and crema, let’s just say I was butternutty for how crazy good these guys were. It was fresh and healthy Mexican food at its best.

So of course, as food bloggers do, I had to run home and try making them myself.

Unfortunately, I wish I had taken better notes on the tacos at Luna Blanca. I couldn’t remember if the veggies were roasted or sauteed, what kind of peppers they used, and what on earth was in the sauce on top. But I’m pretty sure that the recipe I improvised turned out to be pretty spectacular, so they’re at least close. :)

Since I feel like I’m always roasting butternut squash, I thought I would try something different and make these tacos 100% on the stovetop. So I finely diced a bunch of butternut squash, baby bella mushrooms, garlic, and some serrano peppers (or you can use jalapeno peppers if you want less heat). Then I stir-fried the squash until tender, set it aside, and stir-fried the remaining ingredients until they were cooked. These pictures don’t even quite do that skillet justice — the colors were beautiful!

Then I warmed some tortillas on the skillet, and served the mixture up street-taco style with some fresh cilantro and diced onions and a squeeze of lime.

And I whipped up a tasty little chipotle crema (Greek yogurt-style) to go on top, which you must do.

So simple and straightforward. But super good.

The flavors of the butternut and mushrooms come through, made all the more delicious after sauteeing them with the garlic and serrano. The street taco toppings are as good as ever. And the smoky chipotle crema ties everything together perfectly.

Plus, they’re naturally gluten-free if you make them with corn tortillas.

But the best part? I know that whenever I make these tacos again, I’ll be reminded of the wonderful meal (thanks, Luna Blanca) and the even more wonderful friends (yes you, Annelise, Dara, Heidi, Kelley, and Maria) that inspired them. Cheers, friends!

Chipotle-Roasted Butternut Squash Tacos (Vegan)

Chipotle-Roasted Butternut Squash Tacos with black beans, poblano peppers, and creamy avocado sauce. These vegan and gluten-free tacos are kid-friendly and perfect for easy weeknight dinners.

Butternut Squash Tacos

The perfect alchemy of spicy and sweet, these roasted veggie tacos are equal parts nutritious and flavorful. Crispy cubes of butternut squash, fiber-filled beans, poblano peppers, and a cooling avocado sauce. Is there any better combination for homemade tacos?

And even though these tacos are meatless, they’re still plenty hearty and satiating. The bean and veggie duo offers a lofty dose of fiber, plus some plant-based protein. Additionally, the avocado sauce brings heart-healthy fats into the equation for a well-rounded, nutrient-dense taco.

Serve them with a side of rice or a fresh side salad for a dinner the whole family will love. Or, serve the toppings and sauce taco salad-style over greens or quinoa! Basically, you can’t go wrong with this fiesta of flavor.

How to Cook Butternut Squash

In short, roasted butternut squash is one of my favorite ways to enjoy fall produce. Not only does roasting amplify squash’s sweetness, but it also makes the vegetable incredibly versatile. You can essentially add roasted butternut squash to anything. For example, salads, tacos, grain bowls, and even pasta.

The key, however, to achieving a cube that’s crispy on the outside with a creamy interior is to roast at a high temperature. This translates to a minimum of 400°F, however you could also get away with 425°F. Roasting time will slightly depend on how big the cubes are, however for 1-inch cubes, total cook time will hover around 30 minutes. I recommend to toss the squash halfway through to promote even browning.

Now, let’s talk seasoning. For any sweet vegetable (butternut squash, sweet potato, etc.), I like to counter their sweetness with some spice. For example, tossing the vegetable in chipotle seasoning, taco seasoning, a dash of cayenne, or even some smoked paprika. If you can’t find a chipotle rub/spice mix at your supermarket (it’s typically in the ethnic aisle), just use chili powder instead.

Heating Corn Tortillas

I LOVE a good char on my corn tortilla, however grilling them is usually out of the question. I also don’t have a gas burner, so that method is out, too. Therefore, I turn to my trusted cast iron skillet to achieve the perfect char every time.

Simply crank the burner up to medium-high heat and lay each tortilla in a dry cast iron skillet. Once you see bubbles form on the tortilla, that usually means the underside is well-charred and ready to flip. After heating each side to your preferred degree of char, stack the tortillas in a damp kitchen towel and fold it closed. The moisture on the damp towel will steam the tortillas, adding moisture back into them so they’re perfectly pliable for easy assembly, and tender to eat. I typically do this about 30 minutes before assembling the tacos, and it’s always worth the extra effort. Charring adds an extra layer of smokiness to your tacos, which really rounds out the flavor profile. Give these roasted veggie tacos a try this week for Taco Tuesday, or any busy weeknight. And, if you end of leftovers, the fillings and sauce are delicious over a salad!

Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations.

Watch the video: Κολοκύθα ψητή για γαρνιτούρα. Γαστρονόμος (May 2022).