Butternut Squash Tacos Recipes

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ROASTED BUTTERNUT SQUASH TACOS



Roasted Butternut Squash Tacos image

Spicy butternut squash makes a terrific base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and this dish is delicious! -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; 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.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 13g fiber), Protein 11g protein.

BUTTERNUT SQUASH TACOS



Butternut Squash Tacos image

Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 14

½ butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons vegetable oil, divided
2 teaspoons red pepper flakes
2 cloves garlic, chopped
1 (15.5 ounce) can black beans, drained
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt
1 yellow onion, chopped
1 red bell pepper, chopped
8 (6 inch) flour tortillas
½ cup chopped green onions
½ cup chopped cilantro
1 lime, sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
  • Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
  • Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
  • Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
  • Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
  • Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 39.8 g, Fat 6.5 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 445 mg, Sugar 4.4 g

ROASTED BUTTERNUT SQUASH TACOS



Roasted Butternut Squash Tacos image

Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).

Provided by Cookie and Kate

Categories     Entree

Time 50m

Number Of Ingredients 17

1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe's), peeled and sliced into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt, more to taste
1 large avocado, diced
1 tablespoon lime juice
1/4 teaspoon ground coriander (optional)
Pinch of salt, more to taste
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
  • To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper 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.
  • Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
  • To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
  • To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
  • To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.

Nutrition Facts : Calories 583 calories, Sugar 8.8 g, Sodium 1588.9 mg, Fat 18.1 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 94.4 g, Fiber 27 g, Protein 20.3 g, Cholesterol 0 mg

BUTTERNUT SQUASH, KALE, AND CRUNCHY PEPITAS TACO



Butternut Squash, Kale, and Crunchy Pepitas Taco image

Provided by Sara Deseran

Categories     Vegetable     Brunch     Vegetarian     Kid-Friendly     High Fiber     Dinner     Lunch     Buffet     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes about 12 tacos; serves 4 to 6

Number Of Ingredients 21

Cashew Crema:
2/3 cup raw cashews
1 teaspoon cumin seeds
6 tablespoons freshly squeezed lime juice (from about 3 limes)
1/4 cup water
2 teaspoons kosher salt
Pumpkin Seeds:
2 teaspoons vegetable oil
1/3 cup raw hulled pumpkin seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Filling:
2 tablespoons vegetable oil
3/4 cup finely chopped yellow onion
1 clove garlic, minced
3 cups 1/2-inch-diced butternut squash
1 teaspoon chile powder
2 teaspoons kosher salt
4 cups finely chopped kale
Corn tortillas, warmed, for serving
Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)

Steps:

  • To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
  • Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.
  • In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.
  • To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.
  • To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.
  • Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
  • Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.

BLACK BEAN AND BUTTERNUT SQUASH TACOS



Black Bean and Butternut Squash Tacos image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 20

1 1/2 cups refried black beans
1 small butternut squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
8 soft corn tortillas
Pickled Shallots, recipe follows
Cilantro sprigs for serving
3 Serrano chiles, seeds removed if desired, diced
Crema, creme fraiche or sour cream for serving
1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
1 tablespoons mustard seeds
2 teaspoons red pepper flakes
2 teaspoons coarse salt
20 medium shallots, peeled

Steps:

  • Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
  • To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced. Serranos, and cream. Roll up and serve 2 per person.
  • Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.
  • Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.

BUTTERNUT SQUASH CHICKEN STREET TACOS



Butternut Squash Chicken Street Tacos image

A tasty spin on a classic chicken taco. The butternut squash adds flavor and dense nutrition to a family favorite meal. Your kiddos will love these! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream.

Provided by RusticJoyfylFood

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 13

1 pound skinless chicken thighs
1 pound butternut squash, cubed
1 yellow onion, sliced
½ cup chicken stock
2 tablespoons ground paprika
4 cloves garlic, crushed
2 ½ teaspoons kosher salt
3 sprigs fresh marjoram, chopped, or more to taste
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1 (15 ounce) can diced tomatoes in juice

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
  • Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 27.2 g, Cholesterol 68.5 mg, Fat 8.2 g, Fiber 5.9 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1519.2 mg, Sugar 8.5 g

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  • In a large dutch oven heat the oil over medium high heat. Add the onion and cook until softened, about 4-5 minutes.
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  • Place the ingredients for the jalapeño ranch in a blender and combine until smooth. Pour into a jar and refrigerate until ready to serve the tacos.
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  • In a bowl toss together squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven on aluminum foil lined baking sheet for 20-25 minutes or until soft.
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BUTTERNUT SQUASH SHRIMP TACOS RECIPE | GOOP
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  • 1. Cut the shrimp in half along the spine and place in a medium bowl with 2 tablespoons of the olive oil, cayenne pepper, grated zest of the lemon, garlic, and a large pinch of salt in a medium bowl. Toss to combine, and let marinate while you prepare your other ingredients.
  • 2. To make the squash “tortillas,” cut off the stem, peel, and use a large mandolin or a sharp knife to cut 10 even, as-thin-as-you-can slices (no thicker than 1/8th inch).
  • 3. Prepare a wide shallow saucepan with simmering water and blanch the slices until just tender, about 1 minute. Remove to a plate or baking sheet until ready to use.
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ROASTED BUTTERNUT SQUASH TACOS RECIPE - OLD EL PASO
Heat oven to 425°F. Toss squash on a rimmed baking sheet with 21/2 tbsp of oil; sprinkle with 21/2 tbsp taco spice and ¼ tsp salt. Spread out to one side of the pan, leaving space. Toss onion, 1 tbsp of the remaining oil, and ¼ tsp of the remaining salt. Roast for 15 min; flip and cook until caramelized, about 10 minutes.
From oldelpaso.ca
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Total Time 30 mins
Category Tacos


BUTTERNUT BREAKFAST TACOS - PHYSICIANS COMMITTEE FOR ...
2019-12-10 Preheat oven to 375 F and line a baking sheet with parchment paper. Rinse butternut squash cubes under cold water and shake off excess. Toss with taco seasoning until coated. Arrange in a single layer on pan and roast for 30-40 minutes, or until fork-tender and browning, flipping halfway. Spoon cooked squash into corn tortillas.
From pcrm.org
Servings 4
Calories 210 per serving
Category Breakfast


EASY SHEET PAN ROASTED BUTTERNUT SQUASH TACOS - MUY BUENO ...
2022-01-10 This recipe for roasted butternut squash tacos is super straightforward. Here’s how it’s done: Prep Ingredients. Preheat the oven to 425 F. and line a sheet pan with parchment for easy clean up. If you don’t already have some in the fridge, make your pickled red onions. PRO TIP: Make a big batch and keep these on hand at all times. They add a ton of flavor and …
From muybuenocookbook.com
5/5 (1)
Total Time 45 mins
Category Dinner, Entrees, Main Course
Calories 131 per serving


AIR-FRIED BUTTERNUT SQUASH TACOS RECIPE: HOW TO MAKE IT
Preheat air fryer to 400°. Combine first 6 ingredients. Add squash pieces; toss to coat. In batches, arrange squash in a single layer in greased air fryer. Cook until tender, 15-20 minutes. Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.
From stage.tasteofhome.com


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