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Butternut Squash Tacos

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.

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Butternut Squash Tacos

  • Author: Misfits Market


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
  • 810 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


  1. In a large mixing bowl, toss the squash pieces with Mexican seasoning and avocado oil.
  2. 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.
  3. Meanwhile, warm the tortillas according to package directions.
  4. 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.
  5. Serve with lime wedges on the side, share, and enjoy!

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