Roasted Butternut Squash Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Caramelized spiced butternut squash in corn tortillas with pickled onions, avocado, and cilantro. These bright, easy vegan tacos are perfect for Taco Tuesday and feel satisfying despite their simplicity.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 medium butternut squash (peeled and chopped into ¾-inch cubes· )
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground pepper
- 8 corn tortillas
- picked red onions
- avocado slices
- chopped cilantro
- jalapeño slices
- salsa
- roasted pepitas
- crumbled queso fresco
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 452mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 589mg
- Calcium
- 100mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 452MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.