Savory Butternut Squash Tacos
These savory butternut squash tacos are a warm hug on a plate! I love how the sweetness of the squash pairs beautifully with the spices, making each bite comforting and delicious.
I remember the first time I made these tacos; it was a chilly autumn evening, and the kitchen was filled with the sweet aroma of roasting butternut squash.
There’s something so magical about creating a dish that warms you from the inside out.
This recipe is not only easy to whip up but also a delightful way to enjoy seasonal produce.
Plus, it’s all about nourishing our bodies with vibrant, wholesome ingredients.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Butternut squash is my go-to for a sweet and nutty flavor. If you can't find it, sweet potatoes work beautifully too! The spices really elevate the squash, but feel free to adjust them based on your preference. And don't skip the lime; it brightens everything up.
Tips & Notes
- •I love to add a sprinkle of nutritional yeast on top for a cheesy flavor without the dairy.
- •If you like a bit of heat, add some sliced jalapeños or a dash of hot sauce!
Recipe Variations
- •Sometimes I swap out black beans for chickpeas for a different texture and flavor.
- •For a creamy touch, I mix avocado with a splash of lime juice and a pinch of salt to create a quick guacamole.
Storage & Freezing
These tacos are best enjoyed fresh, but you can store leftover roasted squash and beans in an airtight container in the fridge for up to three days. Just reheat them when you're ready to enjoy!
Frequently Asked Questions
Can I make these tacos ahead of time?
Absolutely! Just keep the roasted squash and the beans separate until you're ready to serve. Warm them up quickly before filling your tortillas.
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These savory butternut squash tacos are a warm hug on a plate! I love how the sweetness of the squash pairs beautifully with the spices, making each bite comforting and delicious.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large mixing bowl, combine the diced butternut squash with olive oil, ground cumin, smoked paprika, salt, and black pepper. Toss until the squash is well coated.
- 3
Spread the seasoned squash on a baking sheet in a single layer and roast for about 25 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
- 4
While the squash is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- 5
Once the squash is done, remove it from the oven and let it cool slightly. In each tortilla, layer the roasted squash, black beans, and avocado slices.
- 6
Garnish with fresh cilantro and a squeeze of lime juice before serving. Enjoy your savory tacos!
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