12 Delicious Butternut Squash Tacos Recipes

Craving something cozy yet exciting for dinner? Butternut squash tacos are here to spice up your meal rotation with their sweet, nutty flavor and endless versatility. Whether you’re after quick weeknight wins or seasonal comfort food, these 12 recipes promise to delight your taste buds and bring a festive twist to your table. Dive in and discover your next favorite taco night star!

Spicy Butternut Squash Tacos with Avocado Crema

You won’t believe how these Spicy Butternut Squash Tacos with Avocado Crema will become your new favorite taco night star. They’re packed with flavor and just the right amount of heat.

Ingredients

– 2 cups of butternut squash, cubed
– A couple of tbsp olive oil
– 1 tsp chili powder
– A pinch of salt
– 1 avocado
– A splash of lime juice
– A handful of cilantro
– 4 small tortillas
– A dollop of sour cream

Instructions

1. Preheat your oven to 400°F.
2. Toss the butternut squash cubes with olive oil, chili powder, and salt until evenly coated.
3. Spread the squash on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway, until tender and slightly caramelized.
4. While the squash roasts, mash the avocado with lime juice and a pinch of salt to make the crema.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side.
6. Assemble the tacos by dividing the roasted squash among the tortillas.
7. Top each taco with a spoonful of avocado crema, a sprinkle of cilantro, and a dollop of sour cream.

Bold flavors and creamy textures make these tacos a standout. Try serving them with extra lime wedges for a zesty kick.

Roasted Butternut Squash and Black Bean Tacos

Kickstart your taco night with these hearty roasted butternut squash and black bean tacos. Perfect for a quick dinner that doesn’t skimp on flavor or nutrition.

Ingredients

• 2 cups of diced butternut squash
• A drizzle of olive oil
• A pinch of salt and pepper
• 1 can of black beans, rinsed
• A couple of cloves of garlic, minced
• A splash of lime juice
• A handful of chopped cilantro
• 6 small tortillas
• A sprinkle of crumbled feta cheese

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 minutes, flipping halfway, until the edges are caramelized.
4. While the squash roasts, heat a splash of olive oil in a pan over medium heat.
5. Sauté the minced garlic for 30 seconds until fragrant.
6. Add the black beans to the pan, stirring occasionally, until heated through.
7. Squeeze a splash of lime juice over the beans and stir in the chopped cilantro.
8. Warm the tortillas in a dry pan for about 30 seconds on each side.
9. Assemble the tacos by layering the roasted squash, black bean mixture, and a sprinkle of feta cheese on each tortilla.

Let these tacos wow you with their creamy squash, hearty beans, and a zesty lime kick. Try topping with avocado slices for an extra creamy texture.

Butternut Squash Tacos with Chipotle Lime Crema

Just when you thought tacos couldn’t get any better, here comes a veggie-packed version that’s both hearty and refreshing. These butternut squash tacos are a game-changer, especially with that smoky chipotle lime crema.

Ingredients

• 2 cups of diced butternut squash
• A couple of tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• A pinch of salt
• 1/2 cup sour cream
• A splash of lime juice
• 1 chipotle pepper in adobo, minced
• 8 small corn tortillas
• A handful of chopped cilantro
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced butternut squash with olive oil, cumin, smoked paprika, and salt on a baking sheet.
3. Roast for 25 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
4. While the squash roasts, mix the sour cream, lime juice, and minced chipotle pepper in a small bowl to make the crema.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble the tacos by dividing the roasted squash among the tortillas.
7. Drizzle with the chipotle lime crema, then sprinkle with cilantro and feta cheese.

Expect a delightful contrast between the sweet, caramelized squash and the tangy, spicy crema. For an extra crunch, serve with a side of pickled red onions.

Vegan Butternut Squash Tacos with Cilantro Lime Rice

Ready to spice up your taco night? These vegan butternut squash tacos with cilantro lime rice are a game-changer. Packed with flavor and easy to make, they’re perfect for any day of the week.

Ingredients

• 2 cups of diced butternut squash
• A couple of tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• A pinch of salt
• 1 cup of rice
• A splash of lime juice
• A handful of chopped cilantro
• 6 small tortillas
• A dollop of vegan sour cream

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced butternut squash with olive oil, cumin, smoked paprika, and salt until evenly coated.
3. Spread the squash on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
4. While the squash roasts, cook the rice according to package instructions.
5. Once the rice is done, stir in the lime juice and chopped cilantro for a fresh, zesty flavor.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble the tacos by layering the cilantro lime rice, roasted butternut squash, and a dollop of vegan sour cream on each tortilla.

Not only do these tacos boast a delightful mix of sweet and smoky flavors, but the creamy vegan sour cream adds a cool contrast. Serve them with extra lime wedges on the side for an extra zing.

Butternut Squash and Chorizo Tacos

Dive into these Butternut Squash and Chorizo Tacos for a quick, flavorful meal that’s perfect for any night of the week.

Ingredients

• 1 small butternut squash, peeled and diced into 1/2-inch cubes
• 1/2 lb chorizo, casing removed
• a couple of tbsp olive oil
• 1/2 tsp ground cumin
• a pinch of salt
• 6 small corn tortillas
• a handful of fresh cilantro, chopped
• a splash of lime juice
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced butternut squash with olive oil, cumin, and salt on a baking sheet.
3. Roast for 25 minutes, flipping halfway, until the squash is tender and slightly caramelized.
4. While the squash roasts, heat a skillet over medium heat and cook the chorizo, breaking it apart with a spoon, for about 8 minutes until browned.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side.
6. Assemble the tacos by layering the roasted squash and chorizo on each tortilla.
7. Top with cilantro, a squeeze of lime juice, and queso fresco.

Just like that, you’ve got tacos with a sweet and spicy kick. The creamy queso fresco balances the heat, while the lime adds a fresh zing. Try serving them with a side of avocado slices for extra creaminess.

Maple Glazed Butternut Squash Tacos

Perfect for a cozy night in, these Maple Glazed Butternut Squash Tacos blend sweet and savory in every bite. They’re a quick, satisfying meal that’ll spice up your taco Tuesday.

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• A couple of tbsp olive oil
• 2 tbsp maple syrup
• A pinch of salt
• A dash of chili powder
• 1/2 tsp smoked paprika
• 6 small tortillas
• A handful of fresh cilantro, chopped
• A splash of lime juice
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, maple syrup, salt, chili powder, and smoked paprika until evenly coated. Spread them out on the baking sheet.
3. Roast for 25 minutes, flipping halfway through, until the edges are caramelized and the squash is tender.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a towel to stay warm.
5. Assemble the tacos by dividing the roasted squash among the tortillas. Top with cilantro, a squeeze of lime juice, and a sprinkle of feta cheese.

Mouthwatering and slightly sweet, these tacos offer a delightful contrast of textures from the creamy squash to the crisp tortillas. Try serving them with a side of spicy aioli for an extra kick.

Butternut Squash Tacos with Quinoa and Kale

Let’s dive into a dish that’s as nutritious as it is delicious. These tacos are a perfect blend of sweet, savory, and crunchy.

Ingredients

• 2 cups of diced butternut squash
• 1 cup of cooked quinoa
• A couple of handfuls of kale, chopped
• A splash of olive oil
• 1 tsp of cumin
• 1 tsp of chili powder
• A pinch of salt
• 4 small tortillas
• A dollop of Greek yogurt
• A sprinkle of feta cheese

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced butternut squash with a splash of olive oil, cumin, chili powder, and a pinch of salt.
3. Spread the squash on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
4. While the squash roasts, heat a pan over medium heat. Add a splash of olive oil and the chopped kale. Sauté for 5 minutes until wilted.
5. Warm the tortillas in a dry pan for about 30 seconds on each side.
6. Assemble the tacos: Start with a layer of quinoa, add the roasted squash and sautéed kale. Top with a dollop of Greek yogurt and a sprinkle of feta cheese.

Unbelievably, these tacos offer a delightful contrast of textures—creamy, crunchy, and chewy. Serve them with a side of lime wedges for an extra zing.

Pulled Pork and Butternut Squash Tacos

Craving something hearty yet fresh? These pulled pork and butternut squash tacos hit the spot with minimal fuss.

Ingredients

• 2 cups of pulled pork, pre-cooked
• 2 cups of butternut squash, cubed
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp of cumin
• 1 tsp of smoked paprika
• Salt, just a pinch
• 6 small tortillas
• A handful of cilantro, chopped
• A squeeze of lime juice

Instructions

1. Preheat your oven to 400°F.
2. Toss the butternut squash cubes with olive oil, minced garlic, cumin, smoked paprika, and salt on a baking sheet.
3. Roast for 25 minutes or until the squash is tender and slightly caramelized. Tip: Give the squash a stir halfway through for even cooking.
4. While the squash roasts, warm the pulled pork in a skillet over medium heat for about 5 minutes. Tip: Add a splash of water to keep the pork moist.
5. Warm the tortillas in a dry skillet for about 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm and pliable.
6. Assemble the tacos by layering the pulled pork and roasted squash on the tortillas.
7. Top with chopped cilantro and a squeeze of lime juice.

These tacos are a delightful mix of smoky, sweet, and tangy. Try serving them with a side of pickled onions for an extra crunch.

Butternut Squash Tacos with Pumpkin Seed Pesto

Absolutely nothing beats the cozy, comforting flavors of butternut squash tacos, especially when paired with a vibrant pumpkin seed pesto.

Ingredients

• 2 cups of diced butternut squash
• A couple of tbsp olive oil
• 1 tsp ground cumin
• A pinch of salt
• 1/2 cup pumpkin seeds
• A handful of fresh cilantro
• A splash of lime juice
• 1 garlic clove
• 4 small tortillas
• A sprinkle of crumbled feta cheese

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced butternut squash with olive oil, cumin, and salt on a baking sheet. Tip: Make sure the squash is in a single layer for even roasting.
3. Roast for 25 minutes or until the edges are golden and crispy.
4. While the squash roasts, blend pumpkin seeds, cilantro, lime juice, and garlic in a food processor until smooth. Tip: Add a tbsp of water if the pesto is too thick.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side.
6. Assemble the tacos by spreading a layer of pumpkin seed pesto on each tortilla, then topping with roasted butternut squash. Tip: For extra flavor, sprinkle crumbled feta cheese on top.

Finally, these tacos offer a delightful mix of textures, from the creamy pesto to the crispy squash. Serve them with extra lime wedges on the side for a zesty kick.

Baja Style Butternut Squash Tacos

Deliciously simple, these Baja Style Butternut Squash Tacos bring a sweet and spicy twist to taco night. Perfect for a quick weeknight dinner or a festive weekend feast.

Ingredients

• 2 cups of butternut squash, cubed
• A couple of tbsp olive oil
• A pinch of salt and pepper
• 1 tsp chili powder
• A splash of lime juice
• 1/2 cup of red cabbage, shredded
• A handful of cilantro, chopped
• 4 small corn tortillas
• A dollop of sour cream

Instructions

1. Preheat your oven to 400°F.
2. Toss the butternut squash cubes with olive oil, salt, pepper, and chili powder on a baking sheet.
3. Roast for 25 minutes until the edges are caramelized. Tip: Give the pan a shake halfway through for even cooking.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side. Tip: Keep them wrapped in a towel to stay warm.
5. Assemble the tacos by layering the roasted squash, shredded cabbage, and cilantro on each tortilla.
6. Drizzle with lime juice and add a dollop of sour cream. Tip: For extra heat, add a few slices of jalapeño.

Savory and slightly sweet, these tacos offer a delightful crunch from the cabbage. Serve them with an extra lime wedge on the side for a zesty finish.

Butternut Squash and Sweet Potato Tacos

Looking for a twist on taco night? These butternut squash and sweet potato tacos are a game-changer, packed with flavor and easy to make.

Ingredients

• 2 cups of diced butternut squash
• 2 cups of diced sweet potato
• A couple of tbsp olive oil
• A pinch of salt
• A sprinkle of ground cumin
• A dash of chili powder
• 8 small corn tortillas
• A handful of chopped cilantro
• A squeeze of lime juice
• A dollop of sour cream

Instructions

1. Preheat your oven to 400°F.
2. Toss the butternut squash and sweet potato with olive oil, salt, cumin, and chili powder on a baking sheet.
3. Roast for 25 minutes, stirring halfway, until the veggies are tender and slightly caramelized.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Fill each tortilla with the roasted veggies.
6. Top with cilantro, a squeeze of lime juice, and a dollop of sour cream.

Outstanding in both texture and taste, these tacos offer a sweet and smoky flavor profile. Serve them with a side of black beans for an extra protein kick.

Butternut Squash Tacos with Corn and Zucchini

Yet another taco night? Shake things up with these butternut squash tacos. They’re a fresh take with corn and zucchini for a bit of crunch.

Ingredients

– 2 cups of diced butternut squash
– A couple of zucchinis, sliced
– 1 cup of corn kernels
– A splash of olive oil
– 1 tbsp of taco seasoning
– A handful of cilantro, chopped
– 8 small tortillas
– A dollop of sour cream
– A squeeze of lime juice

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash and zucchini with olive oil and taco seasoning on a baking sheet. Tip: Cut the squash into even pieces for uniform cooking.
2. Roast for 25 minutes until the squash is fork-tender. Add the corn in the last 5 minutes. Tip: Keep an eye on the zucchini to prevent overcooking.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side. Tip: Stack them wrapped in a towel to keep warm.
4. Assemble the tacos with the roasted veggies, a sprinkle of cilantro, a dollop of sour cream, and a squeeze of lime. Make these tacos your own with extra toppings like avocado or cheese. The roasted squash brings a sweet depth, while the lime adds a zesty kick. Perfect for a casual dinner or a fun twist on taco Tuesday.

Conclusion

These 12 Delicious Butternut Squash Tacos Recipes offer a treasure trove of flavors to spice up your mealtime. Whether you’re craving something sweet, spicy, or savory, there’s a taco here for every palate. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!