Whether you’re celebrating National Taco Day or looking for a vegetarian-friendly taco for Tuesday nights, look no further than this filling butternut squash version. Pair sweet squash with creamy avocado and nutty Mexican cheese for a veggie-forward twist on your classic taco. And if you don’t have squash on hand, substitute in other hearty veggies like cauliflower or even canned chickpeas.Print
The best part about this taco is it’s extremely versatile. If you aren’t a fan of sweet butternut squash, swap in other hearty veggies like cauliflower (roasted with the same Mexican spices in a 400 degree oven) or pantry staples like black beans or chickpeas.
- 1 small butternut squash, peeled, de-seeded, and cubed into 1/2-inch chunks
- 1 tablespoon Mexican spice seasoning*
- 1 tablespoon avocado oil, plus more for the pan
- 2 ripe avocados, sliced
- 1 small red onion, sliced
- 3 cups baby lettuce, roughly chopped
- 1/2 cup queso, cotija, or vegan crumbly cheese
- 8–10 small flour or corn tortillas
- 2 limes, quartered
- Hot sauce
*If you don’t have Mexican-style or taco seasoning on hand, you can create your own by combining:
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- 1 teaspoon oregano
- 1 teaspoon black pepper
- In a large mixing bowl, toss the squash pieces with Mexican seasoning and avocado oil.
- Bring a large pan to medium heat and add a small drizzle of avocado oil. When warm, transfer the seasoned squash pieces and cook for 10-12 minutes, stirring occasionally until soft and browned.
- Meanwhile, warm the tortillas according to package directions.
- Once warm, lay tortillas on a platter and start to layer the tacos: start with lettuce then add squash, avocado slices, red onion, cheese, and top with hot sauce.
- Serve with lime wedges on the side, share, and enjoy!