Ancho-Roasted Butternut Squash Tacos Recipe

Name: Ancho-Roasted Butternut Squash Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, halved and sliced; 4 tablespoons vegetable oil; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 teaspoons dried ancho chile powder; 1 teaspoon fine sea salt; ground cinnamon, a good pinch; 44 ounces butternut squash, peeled and cubed (2 lb. 12 oz.); 8 -12 corn tortillas or 8 -12 flour tortillas, warmed; To Serve; sour cream; fresh cilantro, a few sprigs; guacamole; hot sauce; lemon wedge

Servings: persons

1 large onion, halved and sliced
4 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried ancho chile powder
1 teaspoon fine sea salt
ground cinnamon, a good pinch
44 ounces butternut squash, peeled and cubed (2 lb. 12 oz.)
8 -12 corn tortillas or 8 -12 flour tortillas, warmed
To Serve
sour cream
fresh cilantro, a few sprigs
guacamole
hot sauce
lemon wedge

1
Preheat the oven to 425u00b0.
2
To prepare squash--combine the onion slices, oil, cumin, oregano, chili powder, salt, and cinnamon in a large bowl.
3
Add the squash and toss well to coat evenly.
4
Spread the spiced squash mixture on a baking sheet large enough to hold it in a single layer.
5
Roast in oven for 25-35 minutes until well browned.
6
To serve--put a generous helping of squash in the middle of each tortilla.
7
Top with a spoonful of sour cream and scatter over a few sprigs of fresh cilantro.
8
Serve immediately with guacamole, hot sauce, and lemon wedges on the side for squeezing.

3123

kcal

Calories

270

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large onion, halved and sliced, 4 tablespoons vegetable oil, 2 teaspoons ground cumin, 2 teaspoons dried oregano, and more.

Yes, Ancho-Roasted Butternut Squash Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ancho-Roasted Butternut Squash Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions