Easy Sheet Pan Roasted Butternut Squash Tacos

5 (2 ratings)

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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!

Tablescape with sheet pan roasted butternut squash tacos, a bowl of pickled red onions, and an orange spritz in a hand painted collins glass.

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.

Yvette Marquez muy bueno Mexican food blogger in an orange dress holding a molcajete.

Why Youโ€™ll Love This Recipe

Easy & Convenient โ€“ Everything comes together on a single sheet pan for minimal cleanup.

Healthy & Wholesome โ€“ These butternut squash taco recipes are naturally plant-based, gluten-free, and loaded with nutrients.

Flavor-Packed โ€“ The combination of smoky, spiced butternut squash with tangy pickled onions and creamy avocado makes each bite irresistible.

Perfect for Meal Prep โ€“ Make a big batch and enjoy leftovers for quick and easy meals throughout the week.

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Ingredients & Substitutions

Hereโ€™s what you need to make these delicious butternut squash tacos:

whole butternut squash, bunch of cilantro, green onions, avocado, chiles, red onion, lime and spices for making butternut squash tacos laid out on a table.
  • Butternut squash: Save time by using pre-cubed squash from the store! If using a whole squash, peel, remove the seeds, and chop into ยพ-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 jalapeรฑo 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 425ยฐF 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.

cubes of sheet pan roasted butternut squash with char marks after coming out of the oven.

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 jalapeรฑo slices, salsa, roasted pepitas, or queso fresco. Serve immediately and enjoy!

roasted squash tacos with picked red onions, avocado slices, and jalapeno slices on a silver metal plate.

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:

Butternut Squash Tacos Expert Tips & Tricks

Customize It: Experiment with different toppings like pickled jalapeรฑo 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 350ยฐF for about 10 minutes, or reheat in a skillet over medium heat until hot.
Oblong silver serving platter with an assortment of butternut squash tacos topped with pickled red onions, fresh cilantro, creamy avocado slices and sliced jalapeรฑos.

Frequently Asked Questions

What pairs well with roasted butternut squash?

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.

Do I need to peel butternut squash before roasting?

Yes, for this butternut squash taco recipe, peeling is recommended to achieve a tender, caramelized texture. However, if youโ€™re roasting squash halves for a different dish, the skin can be left on and scooped out after cooking.

What does butternut squash do for the gut?

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.

Why is my roasted butternut squash soggy?

Soggy butternut squash usually happens when itโ€™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 (425ยฐF) for a quicker, more even roast.
Donโ€™t use too much oilโ€”just enough to lightly coat the squash.

Can I roast frozen butternut 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!

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tablescape with sheet pan roasted butternut squash tacos, a bowl of pickled red onions, and an orange spritz in a hand painted collins glass.
5 (2 ratings)

Roasted Butternut Squash Tacos

Total Time: 45 minutes
Yield: 8 tacos
Prep: 10 minutes
Cook: 35 minutes
These bright, beautiful, and easy tacos are a lovely way to lift your spirits during these cold winter months. Caramelized cubes of spiced squash are tucked into corn tortillas with piquant pickled red onions, creamy avocado slices, and a sprinkle of herbaceous cilantro for a vegan, gluten free, weeknight ready addition to your Taco Tuesday rotation!
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Ingredients 

  • 1 medium butternut squash, peeled and chopped into ยพ-inch cubesยทย ย ย ย ย ย 
  • 2 tablespoons olive oilย ย 
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground pepper
  • 8 corn tortillas

Garnishes:

Optional garnishes:

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.ย 
  • 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 350ยฐF for about 10 minutes, or reheat in a skillet over medium heat until hot.
  • Nutrition facts do not include optional toppings.

Nutrition

Serving: 1taco | Calories: 131kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 20mg | Potassium: 386mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10102IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by Jenna Sparksย 

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3 Comments

  1. Michele says:

    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.

  2. Malaika Archer says:

    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.

  3. Dave Cearley says:

    These sound simple and delicious. I wonder what kind of cream sauce might work with these.