Butternut Squash Tacos are the Perfect Wintery Spin on a Classic

Written on January 23rd, 2019 by april. Filed under Blog

Tacos are a classic dish that reminds us here at The Veggie Wagon of warm summer nights. But, while we’re here in the dead of winter, and the nights are getting colder and colder, we looked to some different types of tacos to help brighten up our dinners. Butternut squash is the perfect balancing act between savory and sweet, and makes a killer taco filling. To make these delicious butternut quash tacos, all you need is a trip to The Veggie Wagon!

  • 1 small butternut squash, peeled, seeded and cut into 1/2″ pieces
  • 1 tablespoon Veggie Wagon Taco and Fajita Seasoning
  • 1/2 tablespoon salt
  • a couple pinches freshly ground pepper
  • 1 tablespoon Veggie Wagon Jalapeno Olive Oil
  • 1 avocado
  • 1/4 large red onion, sliced thinly
  • 1/2 cup crumbled feta
  • 1/2 cup mayonnaise (we recommend subbing out Veganaise!)
  • 1 teaspoon more Veggie Wagon taco and fajita seasoning
  • Juice of one lime (more to taste)
  • 1 cup of cilantro leaves, torn
  • 8 tortillas (try the gluten free brown rice tortillas that we’ve got!)

Once you’ve got your ingredients gathered, it’s time to cook and assemble!

  1. Heat the oven to 375 degrees and ready a large baking sheet, lining with foil. Set aside.
  2. Toss the butternut squash with the 1 tbsp VW Taco and Fajita Seasoning, salt, pepper and Jalapeno Olive Oil. Spread it evenly on the baking sheet and bake until well browned, about 45 minutes to an hour. Shake the pan to toss the squash a couple times during the cooking time.
  3. Meanwhile, mix the mayonnaise or Vegenaise with the 1 tsp VW Taco and Fajita Seasoning, lime sauce, and a dash of water (continue to add water until sauce reaches desired consistency)
  4. When the squash is done, heat a skillet over medium-high heat and quickly heat up the tortillas.
  5. To assemble, place two tortillas on each of four plates. Spread a dollop of sauce on each tortilla, topping with a handful of squash, a sprinkle of avocado and onion. Top with some cilantro and feta. Add a sprinkle of freshly ground pepper and a drizzle more of Jalapeno olive oil if you’d like a little more spice.

We hope you enjoyed this recipe, and if you make it we’d love to see it! Tag #theveggiewagon or #TVWrecipes on Facebook, Instagram, or Twitter!

***Recipe adapted from We Olive***

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