Irresistible Vegetarian Butternut Squash Tacos with Creamy Chipotle Sauce

Experience the ultimate vegetarian delight with these incredible Butternut Squash Tacos! Featuring perfectly seasoned and roasted butternut squash and black beans, nestled in warm tortillas, and generously drizzled with an amazing, savory, and slightly spicy sauce. These tacos are loaded with wholesome ingredients and bursting with unforgettable flavors.

These flavorful tacos are fantastic on their own, offering a complete and satisfying meal. However, for those looking to round out their spread, they pair beautifully with side dishes like Roasted Brussels Sprouts or a refreshing Panzanella Salad. The crunchy, vibrant additions perfectly complement the warm, savory taco filling.

Why These Butternut Squash Tacos Are Your Next Favorite Meal

If you’ve been following along, you know my undeniable obsession with tacos. Seriously, I’ll find any way to fill a tortilla and call it a taco! And why not? As long as that tortilla is brimming with exciting and flavorful ingredients, it truly doesn’t matter if it’s packed with chicken, shrimp, beef, or a vibrant medley of vegetables!

With the start of a new year, many of us seek out healthier, more sustainable, or simply more plant-forward eating options. These Butternut Squash Tacos hit all those marks, making them a perfect fit for anyone embracing resolutions to eat healthier, go vegetarian, or simply enjoy more delicious vegetables. But let’s be clear: while they are undeniably good for you, their primary appeal is their extraordinary flavor profile. From the satisfying crunch of fresh cabbage to the perfectly seasoned and caramelized roasted squash, the creamy richness of avocado, the bright zest of citrus, and the crowning glory of our signature creamy sauce – every element combines to create what I confidently call the best Butternut Squash Tacos you will ever taste!

Mastering the Art of Butternut Squash Tacos: Step-by-Step

Creating these sensational butternut squash tacos is simpler than you might think. Follow these key steps to build layers of flavor and texture:

Perfectly Prepare the Squash: The star of our show, butternut squash, needs a little love before it hits the oven. Ensure you follow the detailed instructions below for prepping and roasting to achieve that coveted caramelized exterior and tender interior.
Warming the Black Beans: After the squash is beautifully roasted, the black beans are tossed directly with the warm squash. This quick step allows them to heat through and absorb all the fantastic spices, infusing them with rich flavor.
Whip Up the Creamy Sauce: This incredible sauce is surprisingly easy to make and features many of the same spices used for the squash, creating a cohesive flavor profile. Simply whisk the ingredients together with a fork and chill it until you’re ready to assemble your tacos.
Prepare Your Tortillas: Whether you prefer to char, grill, or simply warm your tortillas, don’t skip this step! Warm tortillas are essential for a truly authentic taco experience. I love charring mine directly over a gas flame for a few seconds on each side, using olive oil spray to get a perfect, slightly smoky finish. Tongs are your best friend here!
Layer on the Toppings: A taco isn’t complete without its glorious toppings! We’ll dive into a variety of topping suggestions below to elevate your butternut squash tacos to new heights of deliciousness.

The Secret to Succulent Roasted Butternut Squash

The very heart of these amazing butternut squash tacos lies, of course, in the perfectly roasted butternut squash. Getting this step right is crucial for achieving that delightful caramelized sweetness and tender texture. Here’s how to master it:

Selecting and Preparing Your Squash

Choose Wisely: Start by picking a high-quality butternut squash. Look for one with a firm, solid beige color and a skin that shows no soft spots or blemishes. It should also feel heavy for its size, indicating good moisture content.
Time-Saving Option: If you’re short on time, don’t hesitate to use pre-cut butternut squash from your grocery store. You’ll need approximately 1 ½ pounds, which typically yields about 5 cups of cubed squash.
Peel with Precision: Begin by carefully removing the stems from both ends of the squash. Then, using a sturdy vegetable peeler or a sharp paring knife, peel the entire squash.
Strategic Slicing: Cut the squash in half where its thinner neck begins to widen around the middle. Then, slice the thicker bulbous end in half lengthwise.
Seed Removal: With a sharp spoon, scoop out and discard the seeds and any stringy pulp from the squash cavity.
Uniform Cubes are Key: Dice the squash into even 1-inch cubes. This uniformity is absolutely vital! Pieces that are roughly the same size will roast at the same rate, ensuring every cube is perfectly cooked – caramelized on the outside and tender within. Uneven pieces will result in some being burnt while others remain undercooked.

Roasting for Perfection

Season and Spread: Place the diced squash cubes on a large sheet pan. Drizzle generously with olive oil and toss them with your chosen spices (salt, chili powder, paprika, cumin, garlic powder, and pepper).
Avoid Crowding: Spread the seasoned squash into a single, even layer on the sheet pan. This is perhaps the most important tip! If the squash cubes are crowded and touching each other, they will steam instead of roasting, resulting in soft, mushy squash rather than beautifully caramelized pieces. If necessary, use two sheet pans to ensure ample space between cubes. I find a large sheet pan (15″ x 21″) works perfectly for a single batch.
Stir for Even Roasting: During the cooking process, make sure to stir the squash halfway through. This helps to promote even charring and caramelization on all sides.
Bake at 425°F: Roast the squash in a preheated oven at 425°F (220°C) for 10-15 minutes, then remove, toss, and return for another 10-15 minutes, or until the squash is tender, caramelized, and slightly crisp on the edges. Keep a close eye on it, as oven temperatures can vary.

Essential Toppings to Elevate Your Butternut Squash Tacos

The right toppings can transform a good taco into an extraordinary one. For these Butternut Squash Tacos, we aim for a balance of crunch, freshness, and creaminess. Here’s what I recommend:

The Crunch Factor: Cabbage or Kale Slaw: I absolutely adore starting these tacos with a base of kale slaw salad. This blend typically includes finely chopped kale, fresh cabbage, and sometimes broccoli slaw, providing a wonderful textural contrast. Any greens with a bit of a crunch and a relatively neutral flavor will work beautifully. Options like plain broccoli slaw or undressed regular coleslaw are also excellent choices. The crispness provides a refreshing counterpoint to the warm filling.
Bright & Zesty: Fresh Lime: Always serve a few lime wedges on the side! This allows everyone to squeeze as much or as little fresh lime juice onto their tacos as they desire. That burst of citrus provides a crucial acidic kick that brightens all the rich flavors in the taco.
Fresh Herbaceousness: Cilantro: A scattering of fresh cilantro adds a vibrant, herbaceous note that is classic in many taco preparations. You can use whole leaves or finely dice it for a more subtle distribution.
Creamy Perfection: Fresh Avocado or Guacamole: Slices of ripe avocado lend an extra layer of healthy, buttery creaminess to these roasted Butternut Squash Tacos. The smooth texture and mild flavor perfectly complement the spiced squash and beans. If you’re feeling indulgent, a dollop of fresh guacamole is an even more luxurious addition.
Optional Indulgence: Queso Cotija: While these tacos are fantastic without cheese, if you’re a cheese lover, I highly recommend a sprinkle of queso cotija. This salty, crumbly Mexican cheese adds a wonderful savory depth without overpowering the other ingredients.

Choosing the Perfect Tortillas for Your Tacos

The foundation of any great taco is, without a doubt, the tortilla. The choice between corn and flour tortillas can significantly impact the overall experience of your Butternut Squash Tacos. Let’s explore your options:

Corn Tortillas: Often considered the traditional choice for authentic Mexican tacos, corn tortillas offer a distinct earthy flavor and a slightly chewier texture. From a nutritional standpoint, they are typically a healthier option, often being gluten-free and lower in calories and fat compared to their flour counterparts. They crisp up beautifully when charred, adding an extra layer of texture.
Flour Tortillas: If you prefer a softer, more pliable wrap, flour tortillas are an excellent choice. They have a milder flavor that allows the filling to truly shine, and their flexibility makes them easier to fold and eat, especially for those not accustomed to corn tortillas. Whole wheat tortillas are a great option if you’re looking for a healthier flour-based alternative, offering more fiber.
Our Recommendation: We’ve tried this recipe with both corn and white flour tortillas and honestly loved both equally! The best choice comes down to your personal preference. Don’t be afraid to experiment to find your favorite.
Size Matters: For these Butternut Squash Tacos, we highly recommend using small or “street-sized” tortillas. Their smaller size makes them perfect for holding a generous amount of filling without being overly cumbersome, allowing for easy, delightful bites.

Butternut Squash Taco Variation Ideas and Serving Suggestions

One of the best things about tacos is their versatility! These Butternut Squash Tacos can be easily adapted to suit different preferences, dietary needs, or simply to shake things up. Here are some fantastic variation and serving ideas:

Transform into a Healthy Taco Bowl: If you’re looking to skip the tortilla or prefer a fork-and-knife meal, these ingredients are perfect for a vibrant taco bowl. Layer all the delicious components (minus the tortillas) in a large bowl and drizzle generously with the creamy sauce. For an even more substantial meal, add a base of fluffy rice or quinoa. For more inspiration, check out these Sweet Potato Taco Bowls or Navajo Taco Bowls.
Make it Vegan: This recipe is incredibly close to being entirely vegan! To make it completely plant-based, simply substitute regular mayonnaise in the sauce with your favorite high-quality vegan mayonnaise. All other ingredients, including the squash, beans, and most toppings, are naturally vegan.
Bean Swaps: While black beans offer a classic pairing, feel free to experiment with other legumes. Pinto beans or white beans would also work wonderfully, adding a slightly different texture and flavor profile.
Spice It Up: If you love a bit of heat, there are several ways to kick up the spice level. You can add finely diced fresh jalapeños or serrano peppers as a topping for a fresh, fiery crunch. Alternatively, incorporate ¼ teaspoon of cayenne pepper (or more, to taste!) into the squash seasoning mixture before roasting for a warmth that permeates the entire filling.
Add More Veggies: Boost the nutritional content and flavor by adding other roasted vegetables alongside the squash. Bell peppers, onions, or zucchini would roast well with similar cooking times.
Different Sauces: While our creamy chipotle sauce is fantastic, feel free to try other sauces. A simple avocado cream, a tangy salsa verde, or even a spicy cashew cream could offer a delicious twist.

Explore More Delicious Vegetarian Recipes

If you’re loving these vibrant and flavorful vegetarian tacos, you’ll be thrilled to discover other plant-forward meals that are equally satisfying and easy to make. Expand your culinary repertoire with these reader favorites and exciting options:

Sweet Potato Pesto Couscous Bowls: A colorful and hearty bowl packed with flavor.
Bruschetta Pasta: A fresh, light, and zesty pasta dish perfect for any season.
Crockpot Mexican Quinoa Tacos: An incredibly popular and convenient recipe, perfect for busy weeknights!
Sweet Potato Enchiladas: A comforting and cheesy dish; you can even substitute butternut squash for the sweet potato to make delicious butternut squash enchiladas!
Vegetarian Shepherd’s Pie: A hearty, wholesome classic, reimagined for plant-based enjoyment.
Vegetarian Chili: A warm and robust chili, perfect for cozy evenings.

Butternut Squash Tacos

By Chelsea Lords

Enjoy perfectly seasoned roasted butternut squash and black beans wrapped in a tortilla with a creamy sauce. These vegetarian Butternut Squash Tacos are packed with nutritious ingredients and bursting with flavor.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings

Video

A video tutorial for these tacos would typically appear here.

Equipment

Large sheet pan (15″ x 21″)

Ingredients

Squash and Beans

5 cups cubed butternut squash
2 tablespoons olive oil
1/2 teaspoon salt (link to product)
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon pepper (link to product)
1 (15-ounce) can black beans, drained and rinsed

Tacos

1 bag coleslaw or kale slaw or broccoli slaw
Street-sized tortillas (corn or flour)
Toppings as desired (see note 1 below for suggestions)

Dressing

1/2 cup mayo (link to product)
2 large limes (for juice and zest)
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce

Instructions

Preheat oven to 425°F (220°C). Peel the squash and chop into even 1-inch cubes. Toss the squash with olive oil, salt, chili powder, paprika, cumin, garlic powder, and pepper. Spread evenly on a very large sheet pan. It’s crucial that squash pieces don’t touch each other, otherwise they will steam instead of roast; use 2 sheet pans if necessary to ensure sufficient space.
Place the sheet pan(s) of squash in the oven for 10–15 minutes. Remove from oven, gently toss the squash, and return for another 10–15 minutes or until the squash is tender, beautifully caramelized, and slightly crisp on the outside. Monitor the squash carefully as baking times can differ between ovens.
While the squash is roasting, drain and rinse the black beans thoroughly. Once the squash is done, remove the sheet pan from the oven and immediately add the drained beans. Toss to combine them with the warm squash, allowing the beans to warm through and absorb some of the delicious spice flavors.
For the dressing, zest and juice the limes to obtain approximately 3 tablespoons of juice and ¼ teaspoon of zest. In a small bowl, combine the lime juice, lime zest, mayo, cumin, paprika, chili powder, Sriracha (or hot sauce), and a generous pinch of salt and pepper. Whisk everything together with a fork until the sauce is smooth and creamy.
Prepare your tortillas by charring, grilling, or simply warming them until soft and pliable. Assemble your tacos by layering a portion of the coleslaw or kale slaw on each tortilla, followed by a big scoop of the warm squash and black bean mixture. Add your desired toppings (refer to note 1 below for suggestions). Drizzle generously with fresh lime juice and a dollop of the creamy sauce. Serve immediately and enjoy while hot!

Recipe Notes

Note 1: I love to top these tacos with fresh, ripe avocado slices, extra fresh lime juice, a sprinkle of fresh cilantro, and a touch of crumbled queso cotija cheese. However, feel free to customize your toppings to your own preference and what you have on hand!

Nutrition Note: The nutrition information provided below does not include any optional cheese toppings.

Storage: Allow the squash and bean filling to cool completely before storing it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Wrap tortillas separately and refrigerate for up to a week. Keep the creamy sauce in a separate airtight container in the fridge for up to 4 days.

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation.

Golden Butternut Tacos