Roasted Butternut Squash Tacos

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 :).


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


  • 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!


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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11 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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