Butternut Squash Tacos

Rated 4.5 based on 3 customer reviews
Butternut Squash Tacos
Butternut Squash Tacos
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  • 1 pound butternut squash, cubed into ½ -inch pieces
  • 2 tablespoons olive oil
  • 1 ear of corn, kernels removed
  • 2 cups shredded green cabbage
  • 8 corn tortillas
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1/3 cup fresh parsley
  • 1 pinch red pepper flakes


  1. Preheat oven to 400°F (200°C).
  2. Toss tomatoes in olive oil; season with salt and place tomatoes on a paper lined baking sheet. Roast tomatoes in oven, about 8 minutes until they soften. Remove from oven; set tomatoes aside to cool.
  3. Reduce oven heat to 350°F (180°C).
  4. Coat butternut squash with olive oil; season with salt and pepper. Roast butternut squash in oven, about 25 minutes until fork tender.
  5. Blend roasted tomatoes with juices, garlic, parsley, and pinch of red pepper flakes.
  6. Assemble each taco by filling corn tortillas with a scoop butternut squash; 1 teaspoon raw corn; 1/4 cup shredded green cabbage; generous scoop of roasted tomato salsa.
Mealthy tip:

If you’re still craving those protein nutrients, add a scoop of cooked black beans tacos.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

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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.

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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.

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.