Best 2 Roasted Butternut Squash Tacos Recipes
Roasted butternut squash tacos are a delicious and healthy meal that can be enjoyed for lunch or dinner. Butternut squash is a versatile vegetable that can be roasted, mashed, or used in soups and stews. When roasted, the squash becomes caramelized and sweet, making it the perfect filling for tacos. The tacos can be made with a variety of different toppings, such as black beans, avocado, salsa, and cilantro. Roasted butternut squash tacos are a great way to get your daily dose of vegetables, and they are sure to be a hit with everyone at your table.
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ROASTED BUTTERNUT SQUASH TACOS
Spicy butternut squash makes a terrific base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and this dish is delicious! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes., Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.
Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 13g fiber), Protein 11g protein.
ROASTED BUTTERNUT SQUASH TACOS WITH AVOCADO HUMMUS
Steps:
- Preheat the oven to 425 degrees F.
- Place the squash on a baking sheet and toss with 2 tablespoons of the olive oil, 1 teaspoon of the cumin, the chili powder, smoked paprika, half of the lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender, 15 to 20 minutes.
- Heat the remaining 2 tablespoons olive oil in a nonstick skillet. Add the kale and 1/2 teaspoon salt and saute until wilted, 3 to 5 minutes. Set aside.
- In a bowl, combine the chickpeas, the remaining 1/2 teaspoon cumin, the remaining lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash until chunky. Add the avocado and mash again until fully combined.
- To assemble the tacos: Spread 1 tablespoon of the avocado hummus on a tortilla, top with 1/4 cup of the roasted squash and some sauteed kale. Sprinkle with queso fresco.
Tips:
- Choose the right squash: Look for firm, heavy butternut squash with smooth, unblemished skin.
- Roast the squash properly: Preheat your oven to 400°F and roast the squash for 45-60 minutes, or until it is tender and caramelized.
- Make the tacos ahead of time: The roasted squash, pickled onions, and chipotle crema can all be made ahead of time and stored in the refrigerator for up to 3 days.
- Assemble the tacos just before serving: Warm the tortillas in a skillet or on a griddle until they are soft and pliable. Then, fill each tortilla with roasted squash, pickled onions, chipotle crema, and your favorite toppings.
- Be creative with your toppings: In addition to the toppings suggested in the recipe, you can also add black beans, corn, avocado, salsa, or sour cream to your tacos.
Conclusion:
Roasted butternut squash tacos are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover roasted butternut squash. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying taco that is sure to please everyone at your table.
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