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Butternut Squash Tacos

Perfectly seasoned and roasted butternut squash and black beans loaded in a tortilla with creamy sauce. These vegetarian Butternut Squash Tacos are loaded with good-for-you ingredients and tons of flavor.
Course Dinner, Vegetarian
Cuisine American, Vegan, Vegetarian
Keyword Butternut Squash Tacos
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 759kcal
Author Chelsea Lords


Squash & Beans

  • 5 cups butternut squash, peeled and cut evenly into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon EACH: fine sea salt, chili powder, paprika, cumin, garlic powder
  • 1/4 teaspoon freshly cracked pepper
  • 1 can (15 ounces) black beans, drained and rinsed


  • 1 bag kale slaw or regular coleslaw or broccoli slaw
  • street-sized corn or flour tortillas (OR skip the tortillas and serve over cilantro lime rice!)
  • fresh, ripe avocado, fresh lime, fresh cilantro, for topping
  • optional: queso cotija cheese (we didn't find the tacos needed cheese, but add if you want!)


  • 1/2 cup full-fat regular mayo
  • 1-2 large limes (3 tablespoons juice and 1/4 teaspoon zest)
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon Sriracha or hot sauce
  • pinch of salt and ground black pepper


  • PREP SQUASH: Preheat the oven to 425 degrees F. Peel the squash and chop into bite-sized (1-inch) even cubes. Toss the squash with the 2 tablespoons olive oil, 1/2 teaspoon (each) of salt, chili powder, paprika, cumin, garlic powder and 1/4 teaspoon pepper. Spread evenly on a very large sheet pan. You don't want squash pieces overlapping each other or they'll steam instead of roast, so use 2 sheet pans if needed.
  • BAKE SQUASH: Place the sheet pan(s) of squash in the oven for 10-15 minutes. Remove from oven, toss around and return for another 10-15 minutes or until caramelized and crisp tender. Bake time varies a lot depending on how ripe the squash is, the actual temperature of the oven, and the actual size of pieces. I cut the pieces pretty small and spread them out a lot on a dark sheet pan so they roast for 10 minutes, flip, and another 10 minutes is perfect!
  • BEANS: Meanwhile, drain and rinse the beans. Once the squash is tender, remove the sheet pan and mix the drained beans with the squash. Toss to combine and warm the beans.
  • SAUCE: While the squash is baking you can also prepare the sauce. Zest and juice 1 lime to get 3 tablespoons juice and 1/4 teaspoon zest. Add the juice and zest to a bowl along with 1/2 cup mayo, 1/8 teaspoon cumin, 1/4 teaspoon paprika, and 1/2 teaspoon chili powder. Add 1 teaspoon Sriracha and a generous pinch of salt and pepper. Whisk together with a fork until smooth.
  • ASSEMBLE: Char, grill, or warm the tortillas and top with the kale slaw (or coleslaw or broccoli slaw), a big scoop of the squash and beans, and whatever toppings you'd like (we love avocado and cilantro!). Drizzle on fresh lime if desired and add a few spoonfuls of the sauce to each taco. Enjoy while hot!


Nutrition information does not include the optional cheese.


Serving: 4servings | Calories: 759kcal | Carbohydrates: 87g | Protein: 20g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 651mg | Potassium: 1594mg | Fiber: 18g | Sugar: 8g | Vitamin A: 19080IU | Vitamin C: 114mg | Calcium: 227mg | Iron: 7mg