Butternut Squash Tacos
Ingredients
- 2 pounds butternut squash – peeled, seeded, cut into 0.75-inch cubes (~4.5 n/a squashes)
- 1 whole red onion – thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt
- 15 ounces canned black beans – drained and rinsed
- 2 cloves garlic – minced
- 2 tablespoons water
- 1/2 cups sour cream
- 1 whole lime – zested and juiced
- 1/2 cups queso fresco – crumbled
- 1/4 cups pepitas – shelled
- 1 whole avocado – sliced
- 1/2 cups cilantro – coarsely chopped
- 12 pieces corn tortillas
- lime – cut into wedges (for serving)
Instructions
1. Heat the oven to 425°F. On a large rimmed baking sheet, toss the butternut squash and sliced red onion with 2 tablespoons olive oil, chili powder, 1 teaspoon cumin, smoked paprika, and 1 teaspoon kosher salt. Spread in an even layer and roast until tender and caramelized on the edges, 25–30 minutes, flipping once halfway.
2. Make the lime crema: In a small bowl, whisk sour cream with the lime zest, 1 tablespoon lime juice, and 0.25 teaspoon kosher salt until smooth. Set aside.
3. Toast the pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 2–3 minutes. Transfer to a bowl to cool.
4. Warm the beans: In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and cook until fragrant, 30 seconds. Stir in the black beans, remaining 0.5 teaspoon cumin, remaining 0.25 teaspoon kosher salt, and the water. Simmer, stirring, until the beans are hot and slightly thickened, 3–5 minutes; lightly mash a few beans with a spoon for creaminess.
5. Warm the tortillas in a dry skillet or directly over a low gas flame until pliable and lightly charred in spots, 30–60 seconds per side. Wrap in a clean towel to keep warm.
6. Assemble the tacos: Fill each warm tortilla with a spoonful of black beans and a portion of the roasted squash and onions. Add avocado slices, sprinkle with queso fresco, cilantro, and toasted pepitas, and drizzle with lime crema. Serve immediately with lime wedges.
Butternut Squash Tacos bring together the natural sweetness of roasted winter squash with warm chile and cumin aromatics, all tucked into soft corn tortillas. The filling is tender and lightly caramelized, balanced by creamy elements and bright lime. Crunch from toasted pepitas and fresh herbs adds contrast, making each bite layered, satisfying, and vibrant.
Rooted in Mexico’s taco tradition and the long-standing use of calabaza (squash) in regional cooking, this meatless taco draws on familiar flavors like chiles, lime, fresh cheese, and seeds. Squash and pumpkin seeds are staples across Mexican cuisines, appearing in dishes such as pipián and seasonal preparations. Modern taquerías and home cooks have popularized squash tacos on both sides of the border, celebrating indigenous ingredients in a format that feels both timeless and contemporary.