Butternut Squash Tacos Recipe

Rating 5.0
| 0
These butternut squash tacos are a great vegetarian alternative to taco night. Roasted cubes of butternut squash are combined with black beans and topped with a chili-lime crema for a satisfying meal.
Dinner
Mexican
19
ingredients
9
steps
60
minutes
Chef Elham has been teaching her unique style of elegant cuisine for the past 16 years. She nurtured her gift as a teacher with Sur La Table as the manager of the culinary program. Her specialties include classic French dishes as well as beloved Asian favorites that entice the palate. Chef Elham is thorough, patient and loves to see her students making great food and having fun while doing it.

Ingredients

Servings:
4
1 1/2 lb
butternut squash
2 tblsp
olive oil
sea or kosher salt, to taste
freshly ground black pepper, to taste
8
tortillas
1
15 oz. can black beans, drained and rinsed
1 tblsp
ground cumin
1/2 cup(s)
roughly chopped cilantro
1/3 cup(s)
diced or thinly sliced red onions, divided
1 cup(s)
shredded romaine lettuce
For the Chili-Lime Crema
1/2 cup(s)
sour cream
1/2 tsp
cayenne pepper
1
lime, zested
1 tsp
lime juice
1/4 tsp
sea or kosher salt
For the Garnish
1
batch of chili-lime crema, see above
1/2 cup(s)
crumbled cotija cheese
1
avocado, sliced
1
lime, cut into wedges

Directions 9 steps | 60 Minutes

Step 1

Preheat oven to 425°F. Line a sheet pan with parchment paper or aluminum foil. Measure and prep all ingredients.

Step 2

Cut, seed, peel and chop the butternut squash into small ½-inch cubes. (See notes 1.)

Step 3

In a large bowl, place the cubed butternut squash, olive oil, salt and pepper. Toss to coat.

Step 4

Transfer the butternut squash to the sheet pan and roast in the oven until soft and slightly brown, about 20-25 minutes.

Step 5

In the meantime, make the chili-lime crema. In a small bowl, add the sour cream, cayenne pepper, the zest of one lime, lime juice and salt. Mix until well combined and set aside.

Step 6

Warm the tortillas on a griddle pan and keep warm by wrapping them in aluminum foil, kitchen towel or tortilla warmer.

Step 7

In a medium bowl, mix the black beans, ground cumin, about ¾ of the red onion and cilantro. Set aside until the butternut squash is finished cooking.

Step 8

Once the butternut squash is cooked, add it to the bean mixture and toss to coat.

Step 9

For serving, put the lettuce, extra chopped onion, feta, avocado, chili-lime crema and lime wedges on a platter. Serve the squash and bean mixture, along with the condiments and warm tortillas. Enjoy!


Notes:

  1. The shape of the cubed butternut squash does not matter as long as they are about the same size so they will cook evenly.

Variations:

  • Make it lighter and use non-fat Greek yogurt instead of sour cream.
  • Make it low carb and add all the condiments to the squash mixture and turn it into a salad.
  • Use other hearty squash like Kabocha or sweet potatoes instead of butternut squash.
  • Use other kinds of beans like pinto, white beans, or kidney beans.
  • Add some cooked rice to the squash and bean mixture.
  • Add black olives to the squash and bean mixture.
  • Make it a tostada by keeping the tortillas on the griddle until crisp.
  • Make it into enchiladas by adding some cheese, rolling them up, putting them in a baking dish, adding enchilada sauce on the bottom and top, with some cheese and baking them at 375° for 20 minutes.

Do Ahead:

  • The butternut squash can be roasted 5 days ahead. Keep refrigerated.
  • The mixture can be made 1 day ahead. Keep refrigerated and reheat in a pan on the stove or in the microwave.

Nutrition Per Serving
View All
CALORIES
556
FAT
26.7 g
PROTEIN
16.5 g
CARBS
71.4 g

FOOD FOR THOUGHT?

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