Butternut Squash Tacos

Delicious Butternut Squash Tacos made with perfectly roasted butternut squash, seasoned black beans, and sauteed spinach piled on top of soft tortillas and drizzled with mouthwatering chipotle lime crema. Easily the best tacos you will ever make!

Roasted Butternut Squash Tacos

These butternut squash tacos will literally knock your socks off.

Originally shared here in December 2015, they were one of, if not the very first, butternut squash recipes I ever made. These flavor-packed and veggie-filled tacos were what made me fall in love with butternut squash.

Made with perfectly golden and caramelized roasted butternut squash, sauteed spinach, and black beans seasoned with a little cumin, salt, and black pepper piled on your favorite corn or flour tortillas. So healthy and good for your body, but you’d never know it because they taste so delicious.

The key ingredient, or secret sauce, that turns these delicious tacos into life-changing ones? Chipotle lime crema. Made with sour cream or greek yogurt, chipotle chilies in adobo sauce, fresh lime juice, cumin, and a little fresh cilantro, it’s super simple to make in less than 5 minutes.

How to Make Butternut Squash Tacos

1. Make the chipotle lime crema: You may make this up to a few days ahead of time. Keep refrigerated in an airtight container.
2. Roast the butternut squash: Cook the butternut squash in a preheated 400 degree f oven for 25-35 minutes, or until the squash is tender and starting to brown around the edges.
3. Prepare the beans: As the squash is roasting, heat the beans in a small pot over low heat with ground cumin and minced garlic. Once warm, remove from heat and cover with a lid to keep warm as you prepare the sauteed spinach.
4. Cook the spinach: Add as much spinach as you can fit to a large pan with 1-2 tablespoons of water. Heat over medium heat. As the spinach starts to wilt, ass additional spinach until all of the spinach has been cooked. Stir as needed.
5. Assemble: Build your tacos. Start with beans on the bottom, followed by spinach, butternut squash, and chipotle lime crema.

Butternut Squash Tacos Variations

To make this recipe vegan: Everything for the tacos are actually vegan. If, however, you choose to drizzle yours with chipotle lime crema (which I really hope you choose to do!), then you will need to replace the sour cream or Greek yogurt with a dairy-free alternative.

To make this recipe gluten-free: Look for gluten-free tortillas. This is pretty easy since most corn tortillas are gluten-free. If you aren’t a fan of corn tortillas, there’s plenty of gluten-free flour tortillas available, just make sure the packaging is labeled “gluten-free”.

Possible substitutions: Easily substitute the roasted butternut squash for roasted acorn squash, roasted sweet potato, delicata squash, or kabocha squash.

Optional additions: Enjoy these tacos with creamy avocado, fresh lime just, shredded cheese, homemade salsa, or pico de Gallo.

Have you tried making these Butternut Squash Tacos?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.