Roasted Butternut Squash Tacos

Food
Thursday, April 30th, 2020

You guys asked for it so I’m sharing my roasted butternut squash taco recipe! I have a few go-tos and this is definitely one of them. We don’t eat a lot of meat in our house, so we love to substitute vegetables and healthy starches when we can (more plant based than vegetarian!). Butternut squash is a great meat alternative!

I really don’t eat a lot of big meals – mostly snacking throughout the day on some of my favorite foods – avocados, hummus, cottage cheese, bananas and peanut butter, and tomatoes – but we do try to cook one meal a day as a family. Madison and I will switch off nights and he loves when I make this!

I’m sharing my recipe below, but what I love about tacos is you can add or substitute as needed. Feel free to switch it up and do what works for you! Experiment a little – It’s hard to go wrong :).

INGREDIENTS: 

Roasted Butternut Squash

  • 1 medium butternut squash (roasted)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt
  • Pepper

Cabbage and Black Bean Slaw

  • 2 cups purple cabbage
  • 2 cans black beans
  • ⅓ cup green onions (chopped)
  • ⅓ cup fresh cilantro (chopped)
  • 2 to 3 tablespoons fresh lime juice
  • 1 teaspoon olive oil
  • ¼ teaspoon salt

Simple Guac

  • 1 large avocado (diced)
  • Pico 
  • Cilantro
  • 1 tablespoon lime juice
  • Pinch of salt

Misc.

  • 8 corn or flour tortillas (Mad loves flour)
  • Garnishes: cilantro, feta (optional)

You’ll start by pre-heating your oven to 400°F. While your oven is pre-heating, you can peel and seed you butternut squash and dice into 1-inch cubes. Toss the butternut squash with olive oil a large bowl. Then season with salt, pepper, and garlic powder. Arrange your squash on a baking sheet and then place in the oven for about 25min, or until the squash is tender and slightly crisped. TIP: I buy the pre-cubed butternut squash and it cuts down your time for this step! Also, I usually roast a big pan so that we can eat throughout the week (I use the same squash for my bowl recipe)– Navy loves it too!

SHOP THIS LOOK

Next, on to the guacamole! In a small bowl, mash the avocado – I use a fork for this – until it’s smooth. Then, add in lime juice, pico and salt. Taste and add more salt if needed!

You can warm your tortillas in a skillet over medium heat. Do on each side before moving them over to a plate and then cover them with a dishtowel to keep in heat and moisture until you’re ready to put together your tacos!

Last step – assembling your tacos! Spoon your slaw down the middle of your taco. Then place your roasted butternut squash, and spread your guacamole down the side. Optional – top with cilantro and feta and it’s ready to serve!

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10 responses to “Roasted Butternut Squash Tacos

  1. Great recipe, I love it. It just need a little bit more zime to cut it all becouse in my country we dont have neither of this chopped food but it is all from our garden so I love it even more.
    Thank you for sharing 👌👍😊

    1. They’re seriously so quick and easy!! I love anything that helps meal plan for the week :). Let em know if you try!

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