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!
Ingredients
- 4 cups butternut squash, peeled and diced
- 4 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- ½ teaspoon chili powder
- 8 small tortillas, flour or corn
- 1 cup crispy onion strings
- 2 tablespoons fresh cilantro
- 2 tablespoons avocado cream sauce, click link for recipe
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%)
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