Description
These Butternut Squash Tacos are a delicious and healthy vegetarian option that combine perfectly roasted, spiced squash with warm tortillas. The roasting process enhances the natural sweetness of the squash, balanced by a blend of spices and a touch of maple syrup, making for a flavorful, comforting meal perfect for any day of the week.
Ingredients
Scale
Squash and Seasoning
- 3 cups butternut squash, diced into ¾-inch cubes
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon kosher salt
- 1 teaspoon pure maple syrup
Tacos
- 4 tortillas, about 6-inch corn or flour
Instructions
- Preheat the Oven: Set your oven to 400°F to prepare for roasting the butternut squash.
- Season the Squash: In a medium-sized bowl, combine the diced butternut squash, olive oil, garlic powder, chili powder, cinnamon, freshly ground black pepper, and kosher salt. Toss everything together thoroughly to ensure the squash is evenly coated with spices and oil.
- Prepare for Roasting: Line a sheet pan with foil and lightly grease it with oil to prevent sticking. Spread the seasoned squash cubes in a single layer on the sheet pan for even cooking.
- Roast the Squash (First Half): Place the sheet pan in the preheated oven and roast the squash for 10 minutes.
- Rotate the Squash: Remove the pan and carefully use a spatula to flip and rotate the squash cubes to promote uniform roasting.
- Roast the Squash (Second Half): Return the pan to the oven and continue roasting for another 10 minutes.
- Add Maple Syrup: Take the sheet pan out of the oven again and evenly drizzle 1 teaspoon of pure maple syrup over the roasted squash. Use a spatula to gently mix and coat the squash with the syrup for a touch of sweetness.
- Final Roasting: Place the pan back into the oven for an additional 2 minutes to let the maple syrup glaze the squash.
- Warm the Tortillas: While the squash finishes roasting, warm the tortillas until soft and pliable, either on a skillet, in the oven, or microwave.
- Assemble the Tacos: Evenly divide the roasted butternut squash among the warmed tortillas and serve immediately.
Notes
- You can substitute the olive oil with avocado oil for a slightly different flavor profile.
- Feel free to add extra toppings such as avocado slices, fresh cilantro, or a dollop of sour cream to enhance the tacos.
- For a spicier kick, increase the chili powder according to your taste.
- Ensure the squash pieces are uniform size to guarantee even roasting.
- Leftover roasted squash can be stored in the refrigerator for up to 3 days and reheated as needed.
Nutrition
- Serving Size: 1 taco
- Calories: 160
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
