Roasted Butternut Squash Tacos
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!
Servings: 8 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
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