Best Roasted Butternut Squash Tacos Recipes

ROASTED BUTTERNUT SQUASH TACOS

Roasted Butternut Squash Tacos image

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

Ingredients

2 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
12 corn tortillas (6 inches), warmed
1 cup crumbled queso fresco or feta cheese
1 medium ripe avocado, peeled and sliced thin
1/4 cup diced red onion
Pico de gallo, optional

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

Roasted Butternut Squash Tacos with Avocado Hummus image

Provided by Tia Mowry

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 pound butternut squash, cut into 1-inch cubes
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Juice of 1 lime
Kosher salt and freshly ground black pepper
1 bunch (about 4 leaves) kale, stemmed, cut in chiffonade
One 15-ounce can chickpeas, rinsed and drained
1 large avocado
Twelve 6-inch corn tortillas
8 ounces queso fresco, crumbled

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.