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Sweet & Spicy Butternut Squash Tacos: 1 Delicious Dish

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Spicy Butternut Squash Tacos are a flavorful vegetarian dish perfect for a weeknight meal. These tacos combine the sweetness of roasted butternut squash with a kick of spice, all wrapped in warm tortillas. They are easy to make and bursting with taste.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 8 small corn or flour tortillas
  • Optional toppings: avocado, salsa, sour cream, shredded cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the seasoned squash in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
  5. While the squash is roasting, combine the roasted squash, black beans, corn, red onion, cilantro, and lime juice in a bowl. Mix gently.
  6. Warm the tortillas according to package directions.
  7. Spoon the butternut squash mixture into the warm tortillas.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra spice, add a pinch of cayenne pepper to the squash seasoning.
  • If you don’t have fresh cilantro, parsley can be used as a substitute.
  • Feel free to add other vegetables like bell peppers or jalapeños to the mix.

Nutrition

Find it online: https://tastytribune.com/spicy-butternut-squash-tacos/