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Butternut Squash Tacos
Print Recipe
Butternut Squash Tacos are made with sautéed butternut squash, crispy onion strings and a creamy avocado sauce for a delicious, healthy and vegan recipe made in just 20 minutes!
Course
Main Course
Cuisine
Mexican
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings
8
tacos
Calories
235
Author
Whitney Bond
Ingredients
4
cups
butternut squash
peeled & diced
4
tbsp
olive oil
divided
1
tsp
ground cumin
½
tsp
ground nutmeg
½
tsp
chili powder
8
small tortillas
flour or corn
1
cup
crispy onion strings
2
tbsp
fresh cilantro
2
tbsp
avocado cream sauce
click link for recipe
Instructions
Add 2 tbsp olive oil to a large skillet on the stove over medium heat.
When warm, add the diced butternut squash.
Sauté for 2-3 minutes, then add the cumin, nutmeg and chili powder.
Sauté for another 2-3 minutes, then add the additional 2 tbsp. of olive oil.
Continue to sauté 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
Calories:
235
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Sodium:
270
mg
|
Potassium:
315
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
7500
mg
|
Vitamin C:
15.1
mg
|
Calcium:
68
mg
|
Iron:
1.7
mg