Roasted Butternut Squash Tacos Recipe

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Roasted Butternut Squash Tacos Recipe
Roasted Butternut Squash Tacos Recipe photo by Taste of Home
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Roasted Butternut Squash Tacos Recipe

Read Reviews
5 2 2
Publisher Photo
Spicy butternut squash makes a great base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and these are delicious, too! —Elisabeth Larsen, Pleasant Grove, Utah
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 2 tablespoons canola oil
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
  • 12 corn tortillas (6 inches), warmed
  • 1 cup crumbled queso fresco or feta cheese
  • 1 medium ripe avocado, peeled and sliced thin
  • 1/4 cup diced red onion
  • Pico de gallo, optional

Directions

Preheat oven to 425°. Combine first six ingredients. Add squash cubes; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.
Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo. Yield: 6 servings.
Originally published as Roasted Butternut Squash Tacos in Taste of Home September/October 2017

Nutritional Facts

2 tacos: 353 calories, 13g fat (3g saturated fat), 13mg cholesterol, 322mg sodium, 54g carbohydrate (7g sugars, 13g fiber), 11g protein.

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  • 2 tablespoons canola oil
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
  • 12 corn tortillas (6 inches), warmed
  • 1 cup crumbled queso fresco or feta cheese
  • 1 medium ripe avocado, peeled and sliced thin
  • 1/4 cup diced red onion
  • Pico de gallo, optional
  1. Preheat oven to 425°. Combine first six ingredients. Add squash cubes; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.
  2. Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo. Yield: 6 servings.
Originally published as Roasted Butternut Squash Tacos in Taste of Home September/October 2017

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Reviews forRoasted Butternut Squash Tacos

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MY REVIEW
PrplMonky5 User ID: 6612040 279808
Reviewed Dec. 23, 2017

"I didn't use butternut squash but instead had leftover sweet potato. I found on a separate recipe that 1 med butternut squash = about 2.5C cubed. I cut this recipe in half for just my husband and I. Because it was sweet potato and not squash, the potatoes were actually done in about 12 minutes. I didn't have avocado but instead used yellow bell pepper which I roasted with the sweet potato for about 3 minutes. Overall this was a great use of leftover ingredients. I'd love to try this with actual butternut squash next time."

MY REVIEW
danid User ID: 5870512 274470
Reviewed Sep. 25, 2017

"Excellent! Even the hubby enjoyed these and he is not a huge butternut squash fan. No changes perfect just the way they are."

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