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Butternut Squash Tacos
Butternut Squash Tacos are made with sautéed butternut squash, crispy onion strings, and a creamy avocado sauce for a delicious vegan taco recipe, made in just 20 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 tacos
Calories: 235 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 cups butternut squash peeled and diced
- 4 tablespoons olive oil divided
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- ½ teaspoon chili powder
- 8 small tortillas flour or corn
- 1 cup crispy onion strings
- 2 tablespoons fresh cilantro
- 2 tablespoons Avocado Cream Sauce click link for recipe
Instructions
- Add 2 tablespoons olive oil to a large skillet on the stove over medium heat.
- When warm, add the diced butternut squash.
- Cook for 2-3 minutes, then season with the cumin, nutmeg and chili powder.
- Cook for another 2-3 minutes, then add the additional 2 tablespoons olive oil.
- Continue to cook over medium heat until the squash is fork-tender, about 10 minutes.
- Pile the squash into warmed tortillas. Top each taco with crispy onion strings, fresh cilantro and avocado cream sauce.
Cup of Yum
Notes
- Omit the crispy onion strings and use corn tortillas to make this recipe gluten free.
Nutrition Information
Calories
235kcal
(12%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Sodium
270mg
(11%)
Potassium
315mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
7500mg
(150%)
Vitamin C
15.1mg
(17%)
Calcium
68mg
(7%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 235
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Sodium | 270mg | 11% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 7500mg | 150% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 68mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.