Go Back
Tacos have long been celebrated for their versatility and ability to embrace a plethora of flavors. This recipe for Spicy Honey Roasted Butternut Squash Tacos stands out as a delightful plant-based option that combines the rich, earthy sweetness of butternut squash with a zesty kick from spices. The result is a harmonious blend that excites the palate, making these tacos a perfect choice for both vegetarians and meat-lovers alike.

Roasted Butternut Squash Tacos

Discover a delicious and nutritious twist on traditional tacos with Spicy Honey Roasted Butternut Squash Tacos. This recipe combines the earthy sweetness of roasted butternut squash with a kick of spices, balanced perfectly by creamy avocado and crunchy cabbage. Ideal for both plant-based diners and meat lovers, these tacos are packed with flavor, fiber, and healthy fats. Elevate your meals with this vibrant dish that’s perfect for any occasion!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

1 tablespoon honey

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper, to taste

1 cup black beans, rinsed and drained

8 corn tortillas

1 avocado, sliced

1/2 cup red cabbage, shredded

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

1/2 cup feta cheese or queso fresco (optional)

Instructions
 

Preheat Your Oven: Preheat your oven to 425°F (220°C).

    Prepare the Squash: In a large bowl, toss the cubed butternut squash with olive oil, honey, smoked paprika, cumin, cayenne pepper, salt, and black pepper until evenly coated.

      Roast the Squash: Spread the seasoned 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 lightly caramelized, stirring halfway through.

        Warm the Tortillas: While the squash is roasting, warm the corn tortillas. You can do this by placing them in a skillet over medium heat for about 30 seconds on each side or wrapping them in foil and placing them in the oven for the last 5-10 minutes of the squash roasting time.

          Assemble the Tacos: Once the squash is roasted, take it out of the oven and let it cool slightly. To assemble the tacos, layer a few pieces of roasted butternut squash onto each tortilla, then add a spoonful of black beans, a few slices of avocado, shredded red cabbage, and sprinkle with chopped cilantro.

            Garnish and Serve: If using, sprinkle feta cheese or queso fresco on top of the tacos. Serve with lime wedges on the side for an extra zesty flavor. Enjoy!

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6