Description
These Butternut Squash Tacos are a delicious, easy-to-make vegetarian meal featuring tender, roasted butternut squash seasoned with warm spices and a touch of maple syrup, served in warm tortillas. Perfect for a healthy weeknight dinner or a flavorful vegetarian taco night.
Ingredients
Units
Scale
Butternut Squash Mixture
- 3 cups butternut squash, diced into 3/4-inch cubes
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt
- 1 teaspoon pure maple syrup
Tortillas
- 4 tortillas, about 6-inch corn or flour
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the squash.
- Season the Squash: In a medium bowl, combine the diced butternut squash with olive oil, garlic powder, chili powder, ground cinnamon, black pepper, and kosher salt. Toss everything together until the squash is evenly coated with the spices and oil.
- Prepare for Roasting: Line a sheet pan with foil and lightly grease it with oil. Spread the seasoned squash evenly on the pan to ensure it roasts uniformly.
- Roast Halfway: Roast the squash in the preheated oven for 10 minutes. Then remove the pan and use a spatula to rotate and flip the cubes to promote even cooking.
- Continue Roasting: Return the pan to the oven and roast for another 10 minutes until the squash is tender and starting to brown.
- Add Maple Syrup: Remove the pan from the oven again and drizzle the pure maple syrup evenly over the roasted squash. Gently toss with a spatula to coat the cubes in the syrup.
- Final Roast: Place the pan back in the oven and roast for an additional 2 minutes to caramelize the syrup slightly.
- Warm Tortillas: While the squash finishes roasting, warm the tortillas using your preferred method, such as in a dry skillet or wrapped in a damp towel in the microwave.
- Assemble Tacos: Evenly divide the roasted butternut squash among the tortillas. Serve immediately and enjoy your flavorful tacos.
Notes
- You can use either corn or flour tortillas depending on your preference or dietary needs.
- For extra protein, consider adding black beans or a sprinkle of cheese if not vegan.
- If you prefer a spicier flavor, increase the chili powder or add a pinch of cayenne pepper.
- Leftover roasted squash can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 taco
- Calories: 160
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
