Roasted Butternut Squash Tacos

Servings 6


  • 1 medium butternut squash, peeled and cut into ¾ inch cubes
  • 1 Tbsp olive oil
  • 1 Tsp chili powder optional
  • 2 cups purple or green cabbage, thinly sliced and chopped
  • 2 cans black beans, drained and rinsed
  • 1/3 cup green or red onions, chopped
  • 1/2 cup chopped fresh cilantro optional
  • 2 Tbsp lime juice lemon juice will also work
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Tortillas or taco shells


  • Preheat oven to 425 degrees Fahrenheit. On a backing sheet mix squash with olive oil, chili powder, salt and pepper. Bake until the squash is tender and can be easily pierced through with a fork.
  • Meanwhile, in a medium bowl combine the cabbage, black beans, onion, cilantro, lime juice, and salt.
  • Assemble the tacos with the roasted squash and cabbage mixture. Top with garnishes.


Garnish with cheese, sour cream, avocado, salsa, tomatoes, or hot sauce.
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