Easy Sheet Pan Roasted Butternut Squash Tacos
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on Jan 10, 2022, Updated Mar 19, 2025
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These bright, beautiful, and Easy Butternut Squash Tacos are a delicious way to bring warmth to your table during the chilly winter months. Caramelized cubes of spiced squash are tucked into homemade corn tortillas and topped with pickled red onions, creamy avocado slices, and fresh cilantro.
Whether you’re looking for a simple weeknight dinner or a new addition to your butternut squash recipes collection, these tacos are perfect for Taco Tuesday!
Table of Contents
- What Are Butternut Squash Tacos?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Butternut Squash Tacos
- Serving & Topping Suggestions
- Butternut Squash Tacos Expert Tips & Tricks
- Storage & Reheating Instructions
- Frequently Asked Questions
- More Butternut Squash Recipes
- Roasted Butternut Squash Tacos Recipe
What Are Butternut Squash Tacos?
Butternut squash tacos are a flavorful and nutritious alternative to traditional meat-based tacos. Roasting butternut squash brings out its natural sweetness, which pairs beautifully with warm spices and fresh toppings. This dish is naturally vegan, gluten-free, and packed with vitamins, making it a healthy and satisfying meal option.
Why You’ll Love This Recipe
Easy & Convenient – Everything comes together on a single sheet pan for minimal cleanup.
Healthy & Wholesome – These butternut squash taco recipes are naturally plant-based, gluten-free, and loaded with nutrients.
Flavor-Packed – The combination of smoky, spiced butternut squash with tangy pickled onions and creamy avocado makes each bite irresistible.
Perfect for Meal Prep – Make a big batch and enjoy leftovers for quick and easy meals throughout the week.
Ingredients & Substitutions
Here’s what you need to make these delicious butternut squash tacos:
- Butternut squash: Save time by using pre-cubed squash from the store! If using a whole squash, peel, remove the seeds, and chop into ¾-inch cubes for even roasting. Sweet potatoes would be an awesome substitute for the butternut squash.
- Chili powder & smoked paprika: Use your favorite chili powder for warmth, or swap in chipotle powder for a smoky, spicy kick. Smoked paprika enhances the depth of flavor, but if you prefer a milder taste, regular paprika works too.
- Corn tortillas: Warming them on a comal or directly over a gas flame gives them the best texture and a slightly charred flavor. If you prefer flour tortillas, they work well too!
- Garnishes & Toppings: Pickled red onions add a bright, tangy contrast to the sweet, spiced squash, while creamy avocado slices provide richness and balance. Chopped cilantro brings a fresh, herbaceous note, and jalapeño slices add a touch of heat for those who like a little spice.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Butternut Squash Tacos
Step 1: Roast the Butternut Squash. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. On the prepared baking sheet, toss the cubed butternut squash with olive oil, chili powder, smoked paprika, salt, and pepper. Spread the squash into an even layer and roast for 30 to 35 minutes, tossing halfway through, until tender and caramelized on the edges.
Step 2: Warm the Tortillas. In the last 2 to 3 minutes of roasting time, warm your tortillas directly on the oven rack or on a comal for the best texture.
Step 3: Assemble the Tacos. Fill each warm tortilla with a generous scoop of roasted butternut squash. Add pickled red onions, avocado slices, and fresh cilantro. Sprinkle with optional toppings like jalapeño slices, salsa, roasted pepitas, or queso fresco. Serve immediately and enjoy!
Serving & Topping Suggestions
These butternut squash taco recipes are versatile and pair well with a variety of sides and toppings. Here are a few ideas:
- Side Dish: Serve with instant pot black beans, garlic butter rice, or Mexican red rice for a more filling meal.
- Sauces: Drizzle with a creamy chipotle sauce, Mexican salsa roja, or a squeeze of fresh lime juice.
- Extra Toppings: Add roasted pepitas for crunch or crumbled cotija cheese for a salty bite.
Butternut Squash Tacos Expert Tips & Tricks
Customize It: Experiment with different toppings like pickled jalapeño slices, spicy coleslaw, or hot honey drizzle!
Shortcut: Use pre-cut butternut squash to cut down on prep time.
Even Roasting: Spread the squash in a single layer to ensure even cooking and caramelization.
Meal Prep Friendly: Roast the squash ahead of time and reheat for quick tacos throughout the week.
Storage & Reheating Instructions
- Storage: Store leftover roasted butternut squash in an airtight container in the fridge for up to 4 days.
- Reheating: Warm the squash in the oven at 350°F for about 10 minutes, or reheat in a skillet over medium heat until hot.
Frequently Asked Questions
Roasted butternut squash has a naturally sweet and nutty flavor that pairs well with savory spices like smoked paprika and chili powder. It also complements ingredients like black beans, goat cheese, pepitas, avocados, and citrus-based dressings. For a full meal, serve these tacos with a side of Mexican rice or a black bean salad.
Yes, for this butternut squash taco recipe, peeling is recommended to achieve a tender, caramelized texture. However, if you’re roasting squash halves for a different dish, the skin can be left on and scooped out after cooking.
Butternut squash is high in fiber and antioxidants, which promote healthy digestion and support gut health. Its fiber content helps with regularity and gut-friendly bacteria, making it a great addition to a balanced diet.
Soggy butternut squash usually happens when it’s overcrowded on the baking sheet. To get perfectly caramelized, crispy edges:
Spread the cubes in a single layer so they roast instead of steam.
Use a hot oven (425°F) for a quicker, more even roast.
Don’t use too much oil—just enough to lightly coat the squash.
You sure can! Roasting frozen veggies is super simple, and the prep work is already done. You don’t even need to defrost them first.
More Butternut Squash Recipes
🌟 If you tried this butternut squash tacos recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below!
Roasted Butternut Squash Tacos
Ingredients
- 1 medium butternut squash, peeled and chopped into ¾-inch cubes·
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground pepper
- 8 corn tortillas
Garnishes:
- picked red onions
- avocado slices
- chopped cilantro
Optional garnishes:
- jalapeño slices
- salsa
- roasted pepitas
- crumbled queso fresco
Instructions
- Preheat oven to 425 degrees F.
- Line a rimmed baking sheet with parchment paper for easier cleanup.
- On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides. Sprinkle with chili powder and smoked paprika and a pinch of salt and pepper.
- Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
- To assemble the tacos, top roasted butternut on warm corn tortillas and avocado slices. Top with pickled red onions, or garnishes of your choice and serve immediately.
Notes
- Storage: Store leftover roasted butternut squash in an airtight container in the fridge for up to 4 days.
- Reheating: Warm the squash in the oven at 350°F for about 10 minutes, or reheat in a skillet over medium heat until hot.
- Nutrition facts do not include optional toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
I made this last night, and since I was cooking for just for one person, I put the cubed squash, spices and oil in a ziplock plastic bag. I tossed it all to coat the squash well, then cooked only enough for two tacos. I’ popped the rest back into the fridge to cook later. Very yummy. I’m going to add the black beans on the next round.
I grow butternut squash every summer. I mainly use them for soups, stews, or pies. I will give this recipe a try. I reaped in October 2021 and I still have 3 huge ones remaining and was looking for new ideas. Thank you for sharing.
These sound simple and delicious. I wonder what kind of cream sauce might work with these.