Spiced Butternut Squash Tacos with Lime Avocado Crema and Pickled Red Onions
Ready to taco 'bout flavor? These spiced butternut squash tacos are here to impress! Roasty, toasty squash meets zesty lime avocado crema and tangy pickled onions. It's a cozy, vibrant twist on taco night that’ll have everyone asking for seconds. Let's get cooking!
4.2 out of 5 (4 ratings)
Prep Time
25 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Mexican
Ingredients
- •1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- •2 tablespoons olive oil
- •1 teaspoon chili powder
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •1/4 teaspoon cayenne pepper
- •Salt and black pepper to taste
- •8 small corn tortillas
- •1 ripe avocado
- •1 lime, juiced
- •2 tablespoons sour cream or Greek yogurt
- •1 medium red onion, thinly sliced
- •1/2 cup apple cider vinegar
- •1/4 cup water
- •1 tablespoon granulated sugar
- •1/2 teaspoon salt
- •Fresh cilantro for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the cubed butternut squash with olive oil, chili powder, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper until evenly coated.
- 3
Spread the seasoned squash in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- 4
While the squash is roasting, make the pickled red onions by combining apple cider vinegar, water, sugar, and salt in a small saucepan. Heat over medium heat and stir until the sugar and salt dissolve. Remove from heat and pour over the thinly sliced red onions in a heatproof bowl. Let sit for at least 15-20 minutes.
- 5
Prepare the lime avocado crema by mashing the avocado in a bowl and mixing it with lime juice, sour cream (or Greek yogurt), and a pinch of salt until smooth and creamy. Set aside.
- 6
Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame for a few seconds on each side until soft and lightly charred.
- 7
To assemble the tacos, divide the roasted butternut squash among the tortillas. Top with a dollop of lime avocado crema, a few slices of pickled red onions, and a sprinkle of fresh cilantro.
- 8
Serve immediately and enjoy your Spiced Butternut Squash Tacos with Lime Avocado Crema and Pickled Red Onions!
Nutrition Information
Calories
280 calories
Protein
5g
Carbs
33g
Fat
14g
Frequently Asked Questions
Q: Can I use a different type of squash for this recipe?
A: Yes, you can substitute butternut squash with other varieties like acorn squash, kabocha squash, or even sweet potatoes. Just ensure the pieces are cut to a similar size for even roasting, and adjust the cooking time slightly if needed.
Q: How can I make this recipe vegan?
A: To make the recipe vegan, replace the sour cream or Greek yogurt in the lime avocado crema with a plant-based alternative like coconut yogurt or a vegan sour cream substitute.
Q: Can I prepare any components of this recipe in advance?
A: Yes, you can prepare the pickled red onions up to a week in advance and store them in the refrigerator in an airtight container. You can also cube and season the butternut squash ahead of time, storing it covered in the fridge for up to 24 hours before roasting. The lime avocado crema is best made fresh to avoid discoloration but can be prepared a few hours in advance if tightly covered with plastic wrap pressed directly onto its surface to prevent browning.
Q: What’s the best way to store leftovers?
A: Store leftover roasted butternut squash, pickled red onions, and lime avocado crema separately in airtight containers in the refrigerator. The squash will last for up to 4 days, the pickled onions for up to a week, and the crema for 1-2 days before it may start to brown. Reheat the squash in the oven or a skillet before assembling tacos.
Q: Can I make this recipe spicier or milder?
A: To make the recipe spicier, increase the cayenne pepper or add a pinch of red pepper flakes to the butternut squash seasoning. For a milder version, reduce or omit the cayenne pepper entirely and adjust the chili powder to your taste.
Q: What are some serving suggestions for these tacos?
A: These tacos pair well with a side of Mexican rice, black beans, or a fresh salad. You can also add extra toppings like crumbled queso fresco, sliced jalapeños, or a drizzle of hot sauce for added flavor.
Q: My roasted squash turned out mushy. What went wrong?
A: If your squash turned out mushy, it’s likely that the pieces were cut too small, or the baking sheet was overcrowded, causing the squash to steam rather than roast. Make sure to cut the squash into evenly sized cubes and spread them out in a single layer on the baking sheet with enough space between each piece for proper caramelization.
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