Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 12 small corn or flour tortillas
For the toppings (customize as you wish):
- Shredded cabbage or lettuce
- Diced red onion
- Cilantro, chopped
- Avocado, sliced or diced
- Lime wedges
- Salsa or hot sauce
- Crumbled feta or cotija cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cubed butternut squash with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the seasoned squash in a single layer on a prepared baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- While the squash is roasting, prepare your toppings by chopping cabbage or lettuce, dicing red onion, chopping cilantro, and slicing avocado.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by filling warm tortillas with roasted squash and topping with your chosen ingredients. Serve immediately.
Notes
- Spice it up: Add a pinch of cayenne pepper to the squash while roasting for a spicy kick.
- Add beans: Include black or pinto beans for extra protein and fiber.
- Make it vegan: Omit the cheese or use a vegan alternative.
- Different squash: Use acorn or delicata squash instead.
- Quick version: Use pre-cut butternut squash to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 150-200 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 5-7g
- Saturated Fat: 1g
- Unsaturated Fat: 4-6g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 4-6g
- Protein: 3-5g
- Cholesterol: 0mg