Butternut Squash Tacos

Butternut Squash Tacos
🌮 🌮 🌮
Colby Jack, Romaine, Cilantro
Black Beans, Pepitas
Lime Crema

Butternut squash brings a taste of fall to these tacos, even while the weather in Las Vegas is still lovely enough for lunch by the pool. Roasted with cumin and Mexican chile powder, the squash fills corn tortillas that are lightly crisped and layered with melted Colby Jack.

A generous topping of shredded romaine, black beans, sliced scallions, raw pepitas, and whole cilantro leaves makes each taco more than just squash and cheese.

The romaine lettuce adds a cool crunch, the beans give the mixture substance, and the pepitas contribute a mild nutty flavor and another nod to fall. A splash of olive oil and fresh lime juice ties the salad mix together, balancing the sweetness of the squash.

A drizzle of lime crema finishes the tacos, with red and green salsas served alongside—a seasonal lunch to enjoy poolside at home in Las Vegas.

Butternut Squash Tacos Recipe

Makes 3 tacos, with leftover roasted squash.

Ingredients

Roasted Squash

20 oz. butternut squash, cut into cubes
Olive oil, enough to lightly coat
Fine sea salt
Ground cumin
Mexican chile powder

Romaine Topping

1 c. shredded romaine
1/3 c. cooked black beans, rinsed and well drained
1 scallion, thinly sliced
1 T. raw pepitas
Splash of olive oil
Fresh lime juice, to taste
Fine sea salt, to taste
Whole cilantro leaves

Lime Crema

1/4 c. Mexican crema
A little fresh lime juice
Fine sea salt, to taste

Tacos

3 corn tortillas
Avocado oil, for brushing
1/3 c. grated Colby Jack
Red and green salsas, for serving

Method

Heat the oven to 425°F. Toss the squash with olive oil, salt, cumin, and Mexican chile powder. Spread in a single layer on a sheet pan. Roast for 25–35 minutes, turning once, until tender and browned.

Combine the romaine, black beans, scallion, and pepitas. Just before assembling the tacos, toss with a splash of olive oil, lime juice, and salt. Gently fold in the whole cilantro leaves.

Stir the Mexican crema with a little lime juice and salt until thin enough to drizzle.

Lightly brush both sides of the tortillas with avocado oil. Cook in a skillet over medium heat, turning until slightly crispy but still pliable. Sprinkle Colby Jack over each tortilla and allow it to melt, covering the pan briefly if needed.

Transfer the tortillas to a taco holder. Fill with warm roasted squash, then generously top with the romaine mixture. Drizzle with lime crema.

Serve immediately with red and green salsas on the side.

Sweater weather can wait a little longer—
there are squash tacos by the pool. 🌮☀️😎