Butternut Squash Tacos are made with seasoned butternut squash, crispy onion strings, and a creamy avocado sauce for a delicious vegan taco recipe, made in just 20 minutes!

Butternut Squash Tacos with Creamy Avocado Sauce and Fresh Cilantro

When it comes to tacos, I have plenty of recipes to go around! If you’re looking for vegan tacos, I’ve got those too!

Veggie Tacos with Chimichurri, Buffalo Cauliflower Tacos and Butternut Squash Tacos are all perfect examples of how you can ditch the meat, but keep the tacos.

Butternut squash tacos topped with crispy onions, avocado cream sauce and fresh cilantro on plate

How to Make Butternut Squash Tacos

Cook peeled and cubed butternut squash in a mix of ground cumin, chili powder and nutmeg. Pile the cooked butternut squash into warm tortillas, then top with crispy onion strings and creamy avocado sauce.

How to cut the squash

Cut off the top and bottom ends of the squash, then use a Y-shaped vegetable peeler to safely and easily peel the butternut squash.

Cut the butternut squash in half lengthwise and use a spoon to scoop out any seeds.

Dice the butternut squash using a sharp chefs knife.

Can butternut squash be frozen?

Yes, you can peel and cube butternut squash, then store in freezer-safe plastic bags for up to 12 months, or until ready to use.

I like to store butternut squash in the freezer to use in recipes when it’s not in season, during the spring and summer months.

Butternut squash tacos in flour tortillas on plate with small bowl of creamy avocado sauce and fresh cilantro

More butternut squash recipes

Craving more butternut squash goodness? Check out these five vegetarian recipes!

Don’t forget to pin these Butternut Squash Tacos for later and when you make them, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!

Butternut Squash tacos with creamy avocado sauce and fresh cilantro on flour tortillas
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Butternut Squash Tacos

Butternut Squash Tacos are made with sautéed butternut squash, crispy onion strings, and a creamy avocado sauce for a delicious vegan taco recipe, made in just 20 minutes!
Servings: 8 tacos
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: Mexican

Ingredients

Instructions

  • Add 2 tablespoons olive oil to a large skillet on the stove over medium heat.
  • When warm, add the diced butternut squash.
  • Cook for 2-3 minutes, then season with the cumin, nutmeg and chili powder.
  • Cook for another 2-3 minutes, then add the additional 2 tablespoons olive oil.
  • Continue to cook over medium heat until the squash is fork-tender, about 10 minutes.
  • Pile the squash into warmed tortillas. Top each taco with crispy onion strings, fresh cilantro and avocado cream sauce.

Notes

  • Omit the crispy onion strings and use corn tortillas to make this recipe gluten free.

Nutrition Facts

Calories 235kcal (12%)Carbohydrates 27g (9%)Protein 3g (6%)Fat 13g (20%)Saturated Fat 3g (15%)Sodium 270mg (11%)Potassium 315mg (9%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 7500mg (150%)Vitamin C 15.1mg (18%)Calcium 68mg (7%)Iron 1.7mg (9%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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