Butternut squash tacos recipe: A picture of two butternut squash tacos served with corn tortillas

Butternut Squash Tacos

This butternut squash taco recipe is a deliciously decadent meal to enjoy during your next #TacoTuesday!

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I am a huge fan of Taco Tuesdays. No joke! I try my best to make sure that I have a yummy and unique recipe to concoct each week, during our taco Tuesdays. Sometimes, I have cravings for the classics, such as tacos with carnitas, chicken, or fish. Other times, I want something a little different inside of my corn tortilla. Guess what? If you don’t know me by now, you should know that I am definitely a fan of unique delicacies.

You Butternut Doubt It!

This particular recipe contains an ingredient many of you already admire: Butternut squash. But wait! Before you begin to twitch your eyes and smirk with disgust, please stick with me! Butternut squash makes a really delicious filling. In addition, this yummy gourd is a power house in nutrients. One serving of butternut squash contains over 100 percent of your daily value in vitamin A, approximately 40 percent of your daily Vitamin C requirement, approximately 18 percent of your daily potassium requirement, and around 15 percent of daily requirement of Magnesium ¹.  

Delicious chunks of diced butternut squash ready for roastin’!

The Verdict?

I’ll admit that I’m not the first, nor the last person on this planet to come up with a butternut squash taco recipe. However, I am proud of my version. For this recipe, I coat my squash with a tasty, aromatic seasoning, and then roast the squash, along with a clove of garlic. The roasted garlic really enhances and compliments the sweet and nuttiness of the squash, and cumin-the recipe’s main seasoning. Afterwards, I top this with some deliciously cool avocado. One of the best parts about this dish is that all of the ingredients can be roasted in one pan. Hello, convenience!

Butternut squash tacos recipe: A close-up of the filling in the butternut squash tacos, such as sauteed onions, avocados and roasted butternut squash chunks.
Butternut squash taco filling

For those of you scratching your heads, yes! This butternut squash taco recipe is also vegan, and contained squash locally sourced from my friends over at Steed Farm.

Alright, I’ve spent enough time rambling about this yummy dish. Let’s move onto the recipe now, shall we??

Butternut squash tacos recipe: A picture of two butternut squash tacos served with corn tortillas
A picture of two butternut squash tacos served with corn tortillas

Butternut Squash Tacos

These butternut squash tacos are a deliciously decadent way toenjoy during your next #TacoTuesday!
Cook Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: American, Tex-mex
Keyword: vegan, vegetarian
Servings: 4 Servings
Calories: 133kcal

Ingredients

  • 1 medium butternut squash
  • 1 bulb fresh garlic
  • 2 bell peppers
  • 1 onion
  • 2 tbsp. cooking oil
  • sriracha (optional)

Spices

  • ½ tsp. red chili powder (to your heat preference)
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • ½ tsp. salt
  • 1 tsp. cracked black pepper
  • ¼ tsp. allspice

Instructions

  • Preheat oven to 400 degrees F.
  • Carefully cut squash into 4-5 large sections,and de-seed. Then with a paring knife, gently cut away outer skin layer. Afterwards,dice each chunk into 1” pieces. Set aside.
  • In a large bowl, combine all of the seasoningsuntil well mixed. Afterwards add squash and gently incorporate the cooking oil.Gently stir everything until each squash cube is well coated. Place in largecookie sheet and bake for about 45 minutes, and flip halfway. Make sure toreserve at least 1/3 of the space in the pan.
  • While the squash is roasting, slice the onionand bell pepper into ¼” slices, add to the same sheet the squash and garlic areroasting in, and place in the oven to roast for the last 25 minutes of thesquash roasting time.
  • Take everything out, and gently cut and mixthe smashed roasted garlic puree into the squash chunks.
  • (Optional) Add to your tortilla of choice andserve with avocado .
  • Enjoy!

Nutrition Information per serving (without tortillas or avocado)

133 calories/ 3 grams protein/ 2.8 grams fat/ 28 grams carbohydrates/ 5 grams of fiber

References:

¹ https://www.webmd.com/food-recipes/butternut-squash-health-benefits#1

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A closeup of creamy butternut squash rotini served in a bowl

Creamy Butternut Squash Rotini

This roasted butternut squash rotini pasta dish is warm, creamy, delicious, and oh-so-nice! If you’re looking for a yummy vegan pasta dish, here ya go! 🙂

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In case any of you weren’t aware…I love food. All types! But I’ve got to admit, nothing makes me happier than a warm serving of comfort food.

Here in Central Florida, we have been experiencing a “Winter” all weekend, with temperatures dipping down to the ‘40s (Fahrenheit)! Yes northerners, laugh all you want. But don’t come complaining to me, once you decide to move down here, and then eventually complain about our frigid 40 degree weather!!!

As many of you know, my husband and I try to eat as locally and seasonally as we can. Luckily, we have had some great produce shares from Steed Farm, our local Community-Supported Agricultural system (also known as CSAs). Among this week’s most recent share of seasonal goodies, we received a very large, 5 pound choctaw squash. Now-I know what you’re thinking. The recipe that I’m about to provide is for butternut squash, yet I used a different variety. Choctaws taste almost exactly like butternut squashes, and are very close cousins. If you do not have access to butternut squash in your area, please feel free to opt for choctaw-vice/versa. Trust me when I say that once I saw that beautiful squash, my taste buds became very happy.

Pieces of chopped butternut squash

After trying to figure out how I was going to prepare this lovely fruit, an ‘A-ha!’ moment came: Why not transform this into a delicious comfort pasta dish? And so I did.

Folks, I would like to present you with this creamy butternut squash rotini recipe. This dish specifically calls for rotini pasta, as it holds its shape and does nicely with absorbing the creamy butternut puree.  While you can technically opt for whatever type of pasta you’d like, I went for pasta enriched with protein. Because the squash (and garlic!) are roasted, this recipe takes slightly over an hour to prepare. But please trust me, it’s well worth your time. While the squash and garlic are roasting, you can even do other things, such as yoga, walking, reading, or catching up on Netflix 😉 -You do you! The moment your fork digs into the rotini which later lands onto the tip of your tongue, your taste buds will feel like you gave them one of the creamiest and most delicious bites of comfort food heaven, ever.

Chunks of roasted butternut squash with the skin

Did I also mention that this specific recipe is vegan and dairy-free? Well, in case I haven’t, now you know!

I can practically hear your stomach grumbling form here…so let’s move onto the recipe, shall we??

Creamy Butternut Squash Rotini

This roasted creamy butternut squash rotini pasta dish is warm, creamy, garlicky, delicious, and oh-so-nice! 
Prep Time10 mins
Cook Time1 hr
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: pasta, vegan, vegetarian
Servings: 5 Servings
Calories: 416kcal

Ingredients

  • 1 medium butternut squash
  • 1 bulb garlic
  • ½ cup unsweetened almond milk
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1 tsp. smoked paprika
  • 3 tsp. yellow mustard
  • 14 oz. rotini pasta

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Whileoven is preheating, carefully cut the squash in half, remove the seeded coreand then cut each of the half pieces, until the squash has been cut into largequarters. Take 1 tbsp. extra-virgin olive oil, to lightly grease the bottom ofa large sheet.
  • Take the remaining 2 tbsp. of olive oil andgently lather each quarter and place into the tray, skin side up. Place thegarlic bulb into the same tray. Allow to bake for 50-60 minutes, until the skinof each piece can be gently pierced with a fork. Allow to cool down for about 5 minutes.
  • During the last 10 minutes of roasting time,begin to boil a large pot of water. Once water is at a rolling boiling point,lower heat to medium-high, place pasta into water, and allow to cook for 7-9minutes until al-dente. Drain, and then place back into lot, with a cover. Setaside.
  • Once squash has cooled down, gently scoopsoftened squash and garlic, and place into a large food processor. Gently addin the almond milk, salt, pepper, and remaining spices. Puree the mixture for1-2 minutes until the blend has turned into a thick liquid consistency.
  • Once the puree has been created, gently mix intothe pasta until well-combined.
  • (Optional) Add in fresh spinach leaves.
  • Enjoy!

Nutritional Information per serving:

416 calories/ 7.4 grams protein/ 10.5 grams fat/ 76.7 grams carbohydrates/ 11 grams of fiber

*Substitute for any other milk of your choice

**Feel free to rinse, season, lightly oil and bake the seeds at 350 F for about 10-15 minutes, or until crispy!

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