Description
Butternut squash tacos are a deliciously inventive twist on traditional tacos, combining creamy roasted butternut squash with zesty lime and fresh cilantro, all wrapped in warm tortillas. These flavorful tacos are perfect for any occasion, from casual family dinners to festive gatherings. Easy to prepare and visually stunning, they bring the essence of fall right to your plate while impressing even the most skeptical eaters.
Ingredients
Scale
- 2 cups roasted butternut squash (approximately 1 medium squash)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 6 small corn tortillas
- 2 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil, and sprinkle cumin and paprika.
- Place cut side down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender.
- Let cool slightly, then scoop out flesh into a bowl and mash or blend to desired consistency. Add lime juice and salt to taste.
- Warm tortillas in a dry pan over medium heat for about 30 seconds per side.
- Assemble tacos by spooning the butternut squash mixture onto each tortilla and topping with cilantro and additional lime juice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (160g)
- Calories: 270
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg