Easy Sheet Pan Roasted Butternut Squash Tacos
These bright, beautiful, and easy Sheet Pan Roasted Butternut Squash 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!
These super simple, veggie-loaded sheet pan tacos are healthy enough to fit in with all of your New Year’s resolutions.
About This Recipe
When January rolls around and the kids are back in school, I feel a little drab. I’ve titled it my Holiday Hangover period – after all the hustle and bustle, fun activities and excuses for family time, rich foods and cocktail hours, I’m equal parts worn out and sad that all the excitement is over. And, perhaps unfairly, January is ALSO the time for those pesky New Year’s resolutions.
In an attempt to make the dinner table a bright spot in an otherwise cold and dark time, I came up with these gorgeous roasted butternut squash tacos. They’re sweet and spicy, creamy and crunchy, super colorful, and extremely delicious.
Sheet pan weeknight meals are my jam this time of year. I love how easy they make my life: simply toss cubes of squash with olive oil and spices, spread them out on a parchment lined pan, and let the oven do the work.
PRO TIP: If you’re feeling extra tired after taking down the tree, do yourself a favor and splurge on pre-cubed squash from the refrigerated section. If you do, this vegetarian taco recipe takes just five minutes of active time!
While the veggies are roasting, there’s plenty of time to enjoy a glass of wine (or a tasty mocktail) and breathe in the cozy aromas emanating from the kitchen. You’ve earned it!
I’m also a huge fan of how nourishing these little guys are. They’re entirely plant-based, packed with vitamins and minerals, and are gluten free to boot. If you’re on some kind of New Year’s diet, chances are these tasty butternut squash tacos will make the cut.
How to Make
This recipe for roasted butternut squash tacos is super straightforward. Here’s how it’s done:
Preheat the oven to 425 F. and line a sheet pan with parchment for easy clean up.
If you don’t already have some in the fridge, make your pickled red onions. PRO TIP: Make a big batch and keep these on hand at all times. They add a ton of flavor and a dose of probiotic yum to everything they touch, from breakfast molletes to your evening bowl of chili.
Peel your squash, scoop out the seeds, and then chop into even cubes. If you can believe it, you’re already basically done.
On your prepared baking sheet, toss the cubes of squash with olive oil, chili powder, paprika, salt, and pepper. Spread them out into an even layer. Bake for about 30-35 minutes, tossing halfway through. Roast until the squash is caramelized on the edges and easy to prick with a fork.
In the last 2 to 3 minutes that the squash in the oven, toss your tortillas in to warm. (Alternately, feel free to use a nifty tortilla warmer like this comal).
To assemble your butternut squash tacos, simply scoop some roasted squash into your warm tortillas, add a few slices of pickled red onions, slices of avocado, and a sprinkle of cilantro. Enjoy!
Optional Variations and Add-Ins
These vegan butternut squash tacos are pretty perfect even in their simplest state, but there are always plenty of opportunities to embellish and customize. Here are a few ideas to get you started:
- Swap sweet potatoes for butternut squash
- Add fresh or pickled jalapeño slices for a bit of kick
- Crumble on some queso fresco or feta for a punch of creamy, salty goodness
- Add toasted pepitas for extra crunch
- Serve with some black beans for a boost of plant-based protein
If you come up with any winning combinations for these roasted butternut squash tacos, let me know in the comments below or tag me in your Instagram photos!
Frequently Asked Questions
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.
During this time of year, I like to have an assortment of winter squash varieties on hand. Feel free to swap in kabocha, acorn, buttercup, or hubbard squash. You can also use delicata squash if you prefer, which has the added bonus of not needing to be peeled! I also love making these tacos with sweet potatoes.
If your diet won’t allow for corn, simply skip the tortilla and turn this into a beautiful butternut squash taco bowl instead!
More Cozy Recipes For Winter
Need more cold weather inspo? I’ve got you covered:
If you tried my easy Sheet Pan Roasted Butternut Squash Tacos recipe, please be sure to rate and review it below!
Roasted Butternut Squash Tacos
- 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
- picked red onions
- avocado slices
- chopped cilantro
- jalapeño slices
- toasted pepitas
- crumbled queso fresco
- 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.
- Change it up: Sweet potatoes would be an awesome substitute for the butternut.
- Storage Suggestions: Store individual components separately for best results.
- Nutrition facts do not include optional toppings
Photography by Jenna Sparks