For an extra layer of flavor, consider adding a dollop of sour cream or a drizzle of hot sauce to your tacos. If you don't have red pepper flakes, you can substitute with a pinch of cayenne pepper. Feel free to experiment with other toppings, such as avocado, shredded cheese, or salsa. To save time, you can roast the butternut squash ahead of time and store it in the refrigerator until ready to use.
Butternut Squash Tacos
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PREP TIME25 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS37
These Butternut Squash Tacos are a vibrant and flavorful vegetarian delight. Roasted butternut squash, paired with spiced black beans and sautéed vegetables, all nestled in warm tortillas, create a satisfying and wholesome meal. The fresh cilantro, green onions, and a squeeze of lime add a zesty finishing touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Fiber8 g
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Protein8 g
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Saturated Fat1 g
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Sodium445 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat oven to 375 degrees F (190 degrees C).
02 Step
Recipe View 5 mins In a large bowl, combine the cubed butternut squash, 1 tablespoon of vegetable oil, red pepper flakes, and chopped garlic. Toss to coat the squash evenly. (Prep time: 5 minutes)
03 Step
Recipe View 2 mins Spread the squash mixture in a single layer on a baking sheet. (Prep time: 2 minutes)
04 Step
Recipe View 25 mins Roast in the preheated oven until the squash is tender and slightly caramelized, about 25 minutes. Remove from oven. (Cook time: 25 minutes)
05 Step
Recipe View 3 mins While the squash is roasting, combine the drained black beans, cumin, chili powder, and a pinch of salt in a small saucepan. (Prep time: 3 minutes)
06 Step
Recipe View 10 mins Heat the black bean mixture over medium-low heat, stirring occasionally, until the flavors meld together, about 10 minutes. (Cook time: 10 minutes)
07 Step
Recipe View 2 mins Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chopped onions and red bell pepper. (Prep time: 2 minutes)
08 Step
Recipe View 7 mins Cook and stir the onion and bell pepper until they are tender and slightly softened, about 5 to 10 minutes. (Cook time: 5-10 minutes)
09 Step
Recipe View 8 mins Warm the flour tortillas in a large skillet over medium heat, about 1 minute per side, until heated through. Repeat with the remaining tortillas. (Cook time: 8 minutes)
10 Step
Recipe View 5 mins To assemble the tacos, top each warm tortilla with the roasted butternut squash, spiced black beans, and the sautéed onion-red pepper mixture. (Prep time: 5 minutes)
11 Step
Recipe View 2 mins Garnish generously with fresh chopped green onions, cilantro, and a slice of lime for a burst of freshness. Serve immediately and enjoy! (Prep time: 2 minutes)
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RECIPE REVIEWS
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Please Rate
Meta Lynch
Mar 19, 2025I added some avocado and a sprinkle of cotija cheese, and they were amazing!
Marley Borer
Mar 3, 2025These tacos are so delicious and easy to make! I love the combination of the sweet squash and the spicy black beans.
Madelyn Pacocha
Feb 2, 2025The recipe was clear and easy to follow, and the tacos turned out perfectly!
Lelah Mclaughlin
Jan 13, 2025I made these for a vegetarian friend, and they were a huge hit! Even the meat-eaters loved them.