Butternut Squash Tacos Recipe

Name: Butternut Squash Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes; 2 tablespoons vegetable oil, divided; 2 teaspoons red pepper flakes; 2 cloves garlic, chopped; 1 (15.5 ounce) can black beans, drained; 1 teaspoon cumin; 1 teaspoon chili powder; 1 pinch salt; 1 yellow onion, chopped; 1 red bell pepper, chopped; 8 (6 inch) flour tortillas; 1/2 cup chopped green onions; 1/2 cup chopped cilantro; 1 lime, sliced

Servings: persons

1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons vegetable oil, divided
2 teaspoons red pepper flakes
2 cloves garlic, chopped
1 (15.5 ounce) can black beans, drained
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt
1 yellow onion, chopped
1 red bell pepper, chopped
8 (6 inch) flour tortillas
1/2 cup chopped green onions
1/2 cup chopped cilantro
1 lime, sliced

1
Preheat oven to 375 degrees F (190 degrees C).
2
Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
3
Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
4
Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
5
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.
6
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.
7
Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

969

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes, 2 tablespoons vegetable oil, divided, 2 teaspoons red pepper flakes, 2 cloves garlic, chopped, and more.

Yes, 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.

Butternut Squash Tacos

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