Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?
For these tacos, I drew inspiration from my sweet potato tacos and roasted up some cubed butternut squash instead (sweet potatoes would be awesome here, too!). I actually cheated, for once, and used two bags of pre-cut squash from Trader Joe’s. I think I’ll do it again soon.
While the squash roasts in the oven, just mix up some simple cabbage and black bean slaw (a riff on the slaw used in my spaghetti squash burrito bowls) and mash up some guacamole. I have finally learned that mashing guacamole with a pastry cutter or potato masher works way better than a dinky fork. Hallelujah! Hope you love these. Find more tacos over here!
Roasted Butternut Squash Tacos
- Author:
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Mexican
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).
Ingredients
Roasted butternut squash
- 1 medium butternut squash (about 2 to 2 ½ pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and freshly ground pepper
Cabbage and black bean slaw
- 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
- ⅓ cup chopped green onions, both 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 necessary)
- Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Instructions
- 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.
Notes
Change it up: Sweet potatoes would be an awesome substitute for the butternut.
Storage suggestions: Store individual components separately for best results. Store leftover guacamole in a small bowl with plastic wrap pressed against the top to prevent oxidation.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Marisa Castaneda
This tacos are SO delicious! We are not vegetarian, but this is one I make all the time. We love everything about it. And it’s so easy to make.
★★★★★
Kate
Hooray! Thank you for sharing, Marisa.
Hayley B.
Our household makes your recipes all the time but this is my FIRST comment! Going to try to be better about doing these in the future… I made these tacos for two separate groups (with vegans, flegans, vegetarians, and flexitarians) and everybody LOVED them. Topped the tacos with radish and roasted/salted pepitas, added jalapeño into the guacamole, and used chipotle chili seasoning. The meal made for spectacular lunch leftovers. One batch of the slaw served 10 hungry people over the course of 4 days. This one is going into our regular meal rotation!
★★★★★
Kate
Well, thank you for commenting! I’m happy you enjoy so many recipes and commented on this one, Hayley!
Arlene S.
First off, I have to say that your cookbook and blog are my absolute FAVORITE!!! Everything I make of yours turns out beautifully and has the most utterly delicious flavors – you’re always my go to when I’m looking for a new recipe or have company coming over. I hope you release another cookbook(s) in the future!
Okay, now on to my question: I’m dying to try this recipe however my husband is allergic to avocado. Do you have any suggestions to what could replace the guac?
Kate
I’m so happy to hear that, Arlene! Instead of the guacamole, you could do a salsa, sour cream and/or some more feta.
Nancy
I made this for dinner last night. It was delicious and I’ll be making it regularly, for sure. And, the leftover squash and guacamole made a yummy avocado toast for breakfast this morning. Thanks!!
★★★★★
Kate
You’re welcome, Nancy!
Rebecca Steinman
This was seriously the best dinner I have made in awhile!