Butternut Squash Tacos Recipe

Butternut squash: A sweet and nutty winter squash that becomes tender and caramelized when roasted.

Olive oil: Used to coat the squash and help it roast to perfection.

Chili powder: Adds a mild heat and depth of flavor to the roasted squash.

Cumin: Provides a warm, earthy flavor that complements the squash.

Salt: Enhances the natural flavors of the ingredients.

Tortillas: The base for the tacos, choose small ones for easy handling.

Black beans: Adds protein and a creamy texture to the tacos.

Corn: Provides a sweet and slightly crunchy element.

Avocado: Adds creaminess and a rich flavor.

Tomato: Brings a fresh and juicy component to the tacos.

Red onion: Adds a sharp, tangy flavor and a bit of crunch.

Cilantro: Fresh herb that adds a burst of flavor and color.

Lime wedges: Served on the side for a zesty finish.

When roasting butternut squash, ensure the cubes are evenly sized to promote uniform cooking. Spread them out on the baking sheet without overcrowding to allow proper caramelization. This enhances the natural sweetness and adds a delightful texture to your tacos.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, suitable for roasting vegetables.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, which can mimic the taste of chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the recipe.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and fresh alternative to tortillas.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a suitable replacement.

• corn - Substitute with peas: Peas offer a sweet and slightly crunchy texture, similar to corn.

• avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor, similar to avocado.

• tomato - Substitute with red bell pepper: Red bell pepper adds a sweet and crunchy element, similar to diced tomatoes.

• red onion - Substitute with green onion: Green onion offers a milder flavor and can be used raw, similar to red onion.

• cilantro - Substitute with parsley: Parsley provides a fresh and slightly peppery flavor, similar to cilantro.

• lime wedges - Substitute with lemon wedges: Lemon wedges offer a similar acidic and fresh flavor, suitable for serving.

• Allow the butternut squash to cool completely before storing. This prevents condensation, which can make the squash mushy.

• Store the roasted butternut squash in an airtight container in the refrigerator for up to 4 days.

• For longer storage, freeze the roasted butternut squash in a single layer on a baking sheet. Once frozen, transfer the cubes to a freezer-safe bag or container. This method prevents the cubes from sticking together.

• When ready to use, reheat the frozen butternut squash in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.

• Store the black beans and corn in separate airtight containers in the refrigerator for up to 4 days.

• The tortillas can be stored in a sealed plastic bag at room temperature for up to a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature before use.

• Avocado should be diced fresh when assembling the tacos to prevent browning. If you must store it, sprinkle with lime juice and wrap tightly in plastic wrap, then refrigerate for up to 1 day.

• Tomato and red onion can be stored in separate airtight containers in the refrigerator for up to 3 days.

• Cilantro should be stored in a glass of water with a plastic bag over the top in the refrigerator. Change the water every couple of days to keep it fresh for up to a week.

• Lime wedges can be stored in an airtight container in the refrigerator for up to 4 days.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the tacos in aluminum foil to keep them from drying out.
  3. Place the wrapped tacos on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a slightly crispy texture, unwrap the tacos for the last 5 minutes of reheating.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the tacos in the skillet and cover with a lid to trap the heat.
  3. Heat for about 2-3 minutes on each side, or until the tacos are warmed through and slightly crispy.

• Microwave Method:

  1. Place the tacos on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Wrap the tacos in aluminum foil.
  3. Place the wrapped tacos in the toaster oven and heat for about 10 minutes, or until warmed through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the tacos in the steamer basket and cover with a lid.
  3. Steam for about 5 minutes, or until the tacos are heated through and soft.

• Oven: Used to roast the butternut squash until tender and slightly caramelized.

• Baking sheet: Provides a flat surface for roasting the butternut squash in the oven.

• Mixing bowl: Used to toss the butternut squash cubes with olive oil, chili powder, cumin, and salt.

• Dry skillet: Used to warm the tortillas over medium heat.

• Tongs: Handy for flipping and handling the tortillas while warming them.

• Knife: Essential for peeling, cubing the butternut squash, and dicing the avocado, tomato, and red onion.

• Cutting board: Provides a stable surface for cutting and dicing ingredients.

• Measuring spoons: Used to measure out the olive oil, chili powder, cumin, and salt accurately.

• Serving platter: Ideal for assembling and presenting the tacos.

• Lime squeezer: Useful for squeezing lime wedges over the tacos before serving.

Prep ingredients ahead: Peel and cube the butternut squash in advance. Store in the fridge until ready to use.

Use canned beans and corn: Opt for canned black beans and corn to save cooking time. Just rinse and drain.

Pre-dice veggies: Dice the avocado, tomato, and red onion ahead of time and store them in airtight containers.

Batch roasting: Roast a larger batch of butternut squash and use leftovers for other meals.

Warm tortillas in bulk: Heat all tortillas at once in the oven wrapped in foil to save time.