Butternut Squash Tacos

Rated 4.5 based on 3 customer reviews
Butternut Squash Tacos
Butternut Squash Tacos


  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • salt to taste
  • 1 pound butternut squash, cut into ½-inch cubes
  • 2 tablespoons olive oil
  • ground black pepper to taste
  • cup fresh parsley
  • 1 clove garlic
  • 1 pinch red pepper flakes
  • 8 corn tortillas
  • 1 ear corn, kernels removed
  • 2 cups shredded green cabbage


  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Stir tomatoes with 2 tablespoons olive oil in a bowl until coated; season with salt and place on the prepared baking sheet.
  3. Roast tomatoes in preheated oven until tender, about 8 minutes. Transfer tomatoes and their juices to a bowl.
  4. Reduce oven temperature to 350°F (180°C).
  5. Stir butternut squash with 2 tablespoons olive oil in a bowl until coated; season with salt and pepper.
  6. Roast butternut squash in oven until tender, about 25 minutes.
  7. Blend roasted tomatoes with juices, parsley, garlic, and pinch of red pepper flakes in a bowl using an immersion blender with a blade attachment until smooth.
  8. Top corn tortillas with butternut squash,1 teaspoon raw corn; 1/4 cup shredded green cabbage; generous scoop of roasted tomato salsa. Repeat with remaining ingredients.
Mealthy tip:

If you’re still craving protein, add a scoop of cooked black beans to the tacos. For some extra color and good fats, add chopped avocado to each taco!


4.5out of 5 Stars

(3 Reviews)

How would you rate this recipe?

What others are saying

Image of Aja A

Aja A says:

Made this for our Meatless Monday lunch. Pretty good! Yes, I still missed meat in my taco, but this was a nice change. Would probably toss the butternut squash in some chipotle sauce next time for heat.

Image of Sam Dalton

Sam Dalton says:

These tasted more delicious than I expected! The only thing lacking for me was the spices. I added some cumin and chili powder, because I still wanted that authentic Tex-Mex flavor. Great option for Taco Tuesday, particularly in the winter.

Image of Greg Jones

Greg Jones says:

These are like Meatless Mondays meet Taco Tuesdays. Very good dish, and a cool way to use butternut squash. I used purple cabbage instead of green, but other than that stayed true to the recipe and enjoyed it very much.