Switch up taco night with this easy recipe for Butternut Squash Tacos!
Winter squash season is the best. I love cooking with hard winter squash this time of year.
I pretty much love all the varieties of winter squash, but if I had to pick a favorite, butternut squash would be at the top of the list.
I usually roast butternut squash, but for this butternut squash taco recipe, I like to braise the squash.
Braising the butternut squash makes it nice and tender; perfect for a taco filling.
Using a variety of spices adds so much flavor to the squash. I like to use a combination of cumin, smoked paprika, oregano and chili powder. You'll always find these spices in my pantry. I use them in so many different recipes. If you are looking to add more spices to your cooking, I recommend adding these essential spices!
can the taco filling be made ahead of time?
Yes! The butternut squash taco filling can be made ahead of time. This is great for meal prepping.
Simply reheat the filling when you are ready to make your tacos.
how to serve the tacos
To serve the tacos, you'll want to heat your tortillas until warm and pliable.
Top the butternut squash tacos with salsa, creamy avocado slices, a squeeze of fresh lime juice and fresh cilantro.
For more taco inspiration, check out these taco recipes:
- Jackfruit Tacos
- Instant Pot Lentil Tacos
- Soy Chorizo and Potato Tacos
- Easy Mushroom Tacos
- Vegan Breakfast Tacos
If you are looking for a new taco recipe to try out, this is a great one to try!
Butternut Squash Tacos
Butternut squash is braised in a flavorful spice blend. Serve with warm tortillas and your favorite toppings!
Ingredients
- 2 Tablespoons Avocado Oil
- 1 Medium Red Onion, thinly sliced
- 2 Garlic Cloves, minced
- 2 teaspoon Cumin
- 2 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- ½ teaspoon Oregano
- 1 Large Butternut Squash, peeled and cut into chunks about ½-3/4 inch
- 1 Cup Vegetable Broth
- ½ teaspoon Salt, or to taste
- Black Pepper to taste
For serving
- Warm corn or flour tortillas
- Salsa
- Lime
- Chopped Cilantro
- Sliced Avocado
Instructions
- In a large dutch oven heat the oil over medium high heat. Add the onion and cook until softened, about 4-5 minutes.
- Add garlic and cook 1 minute. Add the spices {cumin, paprika, chili powder, oregano} and stir, making sure to coat all the onions with the spice mixture.
- Add in the chopped squash and stir to coat with onions. Cook for 5 minutes.
- Pour in the broth and let the liquid cook 2-3 minutes. Lower heat to a simmer and cover the pot. Cook 15 minutes, or until the butternut squash is tender. Add salt and pepper to taste.
- Warm the corn tortillas on a comal or skillet.
- Serve with your favorite salsa and garnishes
Happy Cooking!
Jeni
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