Just when I thought I was out of ideas, my hairstylist suggested tacos. Two grocery runs later, I had a batch of tacos that are bright, flavorful and perfect for shaking up gray winter nights.
These tacos are inspired by my sweet potato tacos, but I swapped in cubed roasted butternut squash (sweet potatoes work beautifully, too). I made life easier by using pre-cut squash from Trader Joe’s — two bags saved time and worked great.
While the squash roasts, whisk together a simple cabbage and black bean slaw and mash a quick guacamole. A pastry cutter or potato masher makes smooth guacamole with less effort than a fork. These tacos are colorful, satisfying and easy to make on a weeknight.
Roasted Butternut Squash Tacos
- Author: Kathryne Taylor
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 4 servings
4.9 from 84 reviews
Colorful roasted butternut squash tacos topped with crisp cabbage and black bean slaw and creamy guacamole. These tacos are vegan-friendly and naturally gluten free when served with corn tortillas. The recipe makes about 8 tacos (4 servings).
Ingredients
Roasted butternut squash
- 1 medium butternut squash (about 2 to 2 ½ pounds, or two 12-ounce bags pre-sliced), peeled and cut into ¾-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and freshly ground black pepper
Cabbage and black bean slaw
- 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch pieces
- 2 cans black beans (15 ounces each), rinsed and drained, or about 3 cups cooked black beans
- ⅓ cup chopped green onions (green and white parts)
- ⅓ cup chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice, to taste
- 1 teaspoon olive oil
- ¼ teaspoon salt, more to taste
Simple guacamole (double if you love guac)
- 1 large avocado, diced
- 1 tablespoon lime juice
- ¼ teaspoon ground coriander (optional)
- Pinch of salt, more to taste
Everything else
- 8 corn tortillas (certified gluten free if needed)
- Optional garnishes: extra chopped cilantro, hot sauce, toasted pepitas, crumbled feta (omit for vegan)
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
- On the prepared sheet, toss the cubed butternut with olive oil to coat, about 2 tablespoons. Sprinkle with chili powder and season with salt and pepper. Spread the squash in a single layer and roast until tender and caramelized at the edges, about 30 to 35 minutes, tossing once halfway through.
- While the squash roasts, make the slaw: combine the cabbage, black beans, green onions, cilantro, lime juice, olive oil and salt in a medium bowl. Toss to combine and adjust lime or salt to taste. Let the slaw sit to marinate briefly.
- Make the guacamole: in a small bowl combine the avocado, lime juice, coriander (if using) and salt. Mash with a pastry cutter, potato masher or fork until blended and no longer chunky. Taste and adjust salt if needed.
- Warm the tortillas in a small skillet over medium heat, heating each side briefly. Stack warmed tortillas on a plate and keep covered with a clean towel to stay warm.
- To assemble tacos, spoon a generous amount of slaw down the center of each tortilla, top with roasted butternut squash and add a spoonful of guacamole. Finish with your preferred garnishes and serve immediately.
Notes
Change it up: Swap roasted sweet potatoes for the butternut for an excellent variation.
Storage suggestions: Store components separately for best texture. Keep leftover guacamole in a small container with plastic wrap pressed against the surface to minimize browning.
Nutrition
The nutrition information is an estimate from an online calculator and not a substitute for professional advice.
- Category: Entree
- Cuisine: Mexican