Roasted butternut squash tacos are a flavorful, colorful way to embrace plant-based eating without sacrificing satisfaction. With tender, caramelized squash, zesty toppings, and a hint of spice, these tacos offer a delightful mix of textures and flavors. Perfect for weeknight dinners or impressing friends, they’re as nourishing as they are delicious. Let’s break down how to create this vibrant meal step by step.
Servings and Macros
- Yield: 8 tacos (serving size: 2 tacos)
- Calories: 320 per serving
- Protein: 8g
- Carbohydrates: 40g
- Fats: 14g
- Fiber: 7g
- Sugar: 6g
Health Benefits of Each Ingredient
- Butternut Squash: Rich in vitamins A and C, fiber, and antioxidants, butternut squash promotes immune health and eye health.
- Black Beans: A great source of plant-based protein, fiber, and iron, black beans add heartiness to the tacos.
- Avocado: Packed with healthy monounsaturated fats and potassium, avocado contributes creaminess and nutritional value.
- Corn Tortillas: Gluten-free and a good source of whole grains, corn tortillas are a lighter option compared to flour.
- Cilantro: Known for its detoxifying properties, cilantro adds a fresh, herbaceous note.
Ingredients
For the Roasted Squash:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
For the Tacos:
- 8 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta or vegan cheese (optional)
- Lime wedges, for serving
For the Creamy Lime Sauce:
- 1/4 cup Greek yogurt or plant-based yogurt
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- Pinch of salt
Instructions
- Roast the Squash:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the squash cubes with olive oil, chili powder, smoked paprika, cumin, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- Prepare the Sauce:
- In a small bowl, whisk together the yogurt, lime juice, garlic powder, and salt. Adjust seasoning to taste and set aside.
- Warm the Tortillas:
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable.
- Assemble the Tacos:
- Divide the roasted squash and black beans evenly among the tortillas.
- Top with sliced avocado, red onion, cilantro, and crumbled feta (if using).
- Drizzle with the creamy lime sauce and serve with lime wedges on the side.
Pairing Recommendations
Wine: A crisp Sauvignon Blanc or a fruity Rosé pairs wonderfully with the vibrant flavors of the tacos.
Beer: Opt for a light lager or a citrusy IPA to complement the spices and freshness of the dish.
Cocktails:
- Margarita: A classic lime margarita enhances the tangy and creamy elements of the tacos.
- Paloma: The grapefruit and lime notes in a Paloma provide a refreshing contrast.
- Spicy Mezcal Mule: Adds a smoky kick that pairs beautifully with the roasted squash.
Non-Alcoholic Options:
- Sparkling water with a splash of lime and a pinch of chili powder for a zesty mocktail.
- Freshly squeezed orange juice with a dash of sparkling water for a bright, refreshing drink.
- Iced hibiscus tea with a hint of agave for a tangy-sweet pairing.
These roasted butternut squash tacos are proof that plant-based meals can be both hearty and flavorful. Whether you’re cooking for yourself or hosting a crowd, this recipe is sure to impress. Enjoy the perfect combination of spices, textures, and freshness!
