Butternut Squash Tacos

A simple, flavorful (and colorful!) way to bring the cozy flavors of fall to taco night

These Butternut Squash Tacos are proof that you don't need a long ingredient list to make a delicious, satisfying meal. With just a few simple ingredients, you can turn sweet, roasted butternut squash into a flavorful taco filling that feels perfect for fall.

I love butternut squash in this recipe because it brings so much flavor on its own. Roasting brings out its natural sweetness while adding fiber, vitamins, and minerals to your meal. Pair it with black beans for plant-based protein and fiber, and you've got a simple combination that is both satisfying and delicious.

The best part? You can make these tacos your own. Add avocado, salsa, Greek yogurt, hot sauce, or whatever toppings you have on hand. No need to overthink it, just start with five ingredients and build from there!

Yield: 12-14 tacos

Prep Time: 15 minutes

Cook Time: 30 minutes

Total time: 45 minutes

Ingredients:

Butternut squash

• 1 medium butternut squash, cubed

• 1 Tbsp oil

• Salt and pepper to taste

• 1 tsp ground thyme, optional

Black Bean Slaw

• 2 c purple cabbage, shredded

• 1 can black beans, drained and rinsed

• 1 lime, juiced

• Fresh cilantro

  
  

• Toppings (guacamole, green onion, feta cheese)

• Taco shells (I used street taco size!)

Directions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. Toss the butternut squash with olive oil and season with salt and pepper.

   

3. Spread the squash evenly on the prepared baking sheet and roast for 30 minutes, or until tender and lightly browned.

   

4. In a bowl, combine the cabbage, black beans, lime juice, and cilantro. Stir until well combined.

   

5. Assemble the tacos by layering the roasted butternut squash and cabbage mixture into each tortilla. Add your favorite toppings and finish with a spoonful of guacamole. Enjoy!