Butternut Squash Tacos

These delicious butternut squash tacos are the perfect combination of savoury and sweet, offering a warm, comforting meal that’s full of flavour. Roasted butternut squash is seasoned with a blend of spices and paired with fresh toppings, making each bite a delightful burst of texture and taste.

Recipe

Yields: 10 tacos

Ingredients:

  • 3 tbsp of olive oil

  • 2 1/2 cups frozen butternut squash or peeled and cubed sweet potato

  • 2 cups black beans, rinse and drained

  • 10 mushrooms thinly sliced

  • 1/2 cup shredded cheese

  • 10 small corn tortillas

  • 1 tsp cumin

  • 1 tsp garlic powder (optional)

  • 1 tsp onion powder (optional)

  • 3/4 tsp salt (divided into 1/2 and 1/4 tsp)

  • 1/2 tsp black pepper

  • 2 tsp smoked paprika (optional)

  • 1 tsp chili powder or hot sauce (optional)

  • Sour cream (optional)

Equipment:

  • Baking tray

  • Large bowl

  • Cutting board

  • Knife

  • Measuring cups/ spoons

Directions:

  1. Preheat the oven to 400F.

  2. Grease a large baking tray or line it with foil or parchment paper. Place butternut squash or sweet potato onto the tray and drizzle it with 2 tbsp of oil. Sprinkle 1/2 tsp of salt, black pepper, cumin, paprika, onion, and garlic powder, and with clean hands toss until coated.

  3. Place tray into the oven to bake for 25 minutes until golden brown on the outside and fork tender inside.

  4. Place sliced mushrooms into a bowl and pour over the remaining 1 tbsp of oil and 1/4 tsp of salt. Take tray out of the oven and pour the mushrooms on for the final 10 minutes of baking

  5. When the squash or potatoes and mushrooms are done, sprinkle the shredded cheese and black beans overtop

  6. Scoop cheesy squash filling into the 10 tortillas

  7. Serve plain or topped with a spoonful of sour cream.

Storage:

Store ingredients separately for the best longevity and assemble before eating.

  • Tortillas: 

    • Refrigeration: Some store-bought tortillas can be kept in the fridge for up to 30 days. Please check any instructions available on the tortilla packaging. If there are no instructions, store in the refrigerator for no longer than 7 days. 

    • Freezing: Add a piece of wax/parchment paper in between the tortillas to help prevent them from freezing together. They can be frozen for up to 6 months. 

      • Allow them to defrost slowly in the fridge overnight; this will help retain texture and prevent moisture loss.

    • Reheating: Warm them in a pan on your stove, wrap them in foil and warm in a preheated oven, or microwave individual tortillas on a plate for a few seconds.

  • Cheesy squash filling: The filling ingredients can be stored together, as they all need to be reheated. Store in an airtight container in the fridge for up to 4 days. 

    • Alternatively, if you prefer to garnish your tacos with cheese when serving, skip sprinkling shredded cheese on Step 5. When reheating the filling, add the cheese on top so it can slightly melt. 

  • Optional toppings (Ex, sour cream or salsa): Store these in their original containers or in new airtight containers separately.