The vibrant flavors of these Roasted Butternut Squash Tacos are bound to make any gathering extra special. There’s something magical about the way the sweet, caramelized butternut squash pairs with the creaminess of avocado and the slight tang of queso fresco. Not only is this recipe perfect for a lively taco night, but it also brings a touch of warmth and comfort, making it ideal for family bonding in any season. These tacos are as colorful and festive as a Mexican kitchen, inviting joy and celebration to your dining table.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1/2 cup queso fresco, crumbled
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash cubes with olive oil, ground cumin, paprika, salt, and pepper.
- Spread the seasoned butternut squash on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
- While the squash is roasting, heat the black beans in a small saucepan over medium heat until warmed through. Set aside.
- Warm the corn tortillas either in a dry skillet over medium heat or directly over the flame of a gas stove for a slight char.
- Assemble the tacos by adding a generous layer of roasted butternut squash, a spoonful of black beans, and slices of avocado to each tortilla.
- Sprinkle with crumbled queso fresco and garnish with fresh cilantro leaves.
- Serve with lime wedges on the side to squeeze over the tacos just before eating.
Helpful Tips
For a quicker prep, buy pre-cut butternut squash. You can also substitute queso fresco with feta cheese for a more accessible option.
If you prefer, swap the corn tortillas for flour tortillas or lettuce leaves for a low-carb version.
Storage Instructions
Store any leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.
Pairings
These tacos pair wonderfully with a side of Mexican street corn salad and a refreshing glass of horchata or margarita for the adults.
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