Butternut Squash Tacos Recipes

ROASTED BUTTERNUT SQUASH TACOS

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.

BUTTERNUT SQUASH CHICKEN STREET TACOS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
• Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

ROASTED BUTTERNUT SQUASH TACOS

Steps:

• Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
• To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
• Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
• To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
• To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
• To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.

BUTTERNUT SQUASH TACOS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
• Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
• Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
• Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
• Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
• Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

VEGAN BUTTERNUT SQUASH AL PASTOR TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet.
• Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened.
• Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the other baking sheet.
• Bake the pineapple for 25-30 minutes, until softened and slightly shrunken.
• Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet.
• Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through.
• To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges.
• Enjoy!

AIR-FRIED BUTTERNUT SQUASH TACOS

Steps:

• Preheat air fryer to 400°. Combine first 6 ingredients. Add squash pieces; toss to coat. In batches, arrange squash in a single layer on greased tray in air-fryer basket. Cook until tender, 15-20 minutes. , Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.