Butternut Squash Tacos Recipe

Butternut squash: A sweet and nutty winter squash that is perfect for roasting.

Olive oil: Used to coat the squash and help it roast to perfection.

Chili powder: Adds a mild heat and depth of flavor to the squash.

Cumin: Provides a warm, earthy flavor that complements the chili powder.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of sharpness and balances the sweetness of the squash.

Corn tortillas: A gluten-free alternative to flour tortillas, perfect for holding the taco fillings.

Feta cheese: A crumbly, tangy cheese that adds a creamy texture to the tacos.

Cilantro: Fresh and aromatic, it adds a burst of flavor and color.

Lime: Provides a zesty finish when squeezed over the tacos.

When roasting the butternut squash, make sure to cut the pieces into uniform cubes. This ensures even cooking and prevents some pieces from becoming too soft while others remain undercooked. Additionally, spreading the squash out in a single layer on the baking sheet allows for better caramelization, enhancing the natural sweetness of the squash.

• Butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a great alternative.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for roasting vegetables.

• Chili powder - Substitute with paprika: Paprika provides a mild heat and a similar smoky flavor.

• Cumin - Substitute with ground coriander: Ground coriander offers a citrusy and slightly sweet flavor that complements the dish.

• Corn tortillas - Substitute with lettuce wraps: Lettuce wraps are a low-carb, gluten-free alternative that adds a fresh crunch.

• Feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good replacement.

• Cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• Lime - Substitute with lemon: Lemon offers a similar acidic and citrusy flavor, perfect for adding brightness to the dish.

• Allow the butternut squash to cool completely before storing. This prevents condensation, which can make the squash soggy.
• Transfer the roasted butternut squash to an airtight container. Store in the refrigerator for up to 4 days.
• To freeze, spread the roasted butternut squash on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container. This method prevents the squash from sticking together.
• Label the container with the date. Frozen butternut squash can be stored for up to 3 months.
• When ready to use, thaw the butternut squash in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• Store corn tortillas in their original packaging or in a resealable plastic bag. Keep them in the refrigerator for up to a week.
• For longer storage, freeze the corn tortillas in their packaging or in a freezer-safe bag. They can be frozen for up to 3 months.
• To reheat frozen corn tortillas, wrap them in a damp paper towel and microwave for 30 seconds to 1 minute, or warm them in a dry skillet over medium heat.
• Store feta cheese in its brine or in an airtight container in the refrigerator. It will keep for up to a week.
• Fresh cilantro should be stored in the refrigerator. Place the stems in a glass of water and cover the leaves with a plastic bag. It will stay fresh for up to a week.
• Lime wedges can be stored in an airtight container in the refrigerator for up to 4 days.

• Preheat your oven to 350°F (175°C). Place the leftover butternut squash on a baking sheet and cover it with aluminum foil to prevent drying out. Warm for about 10-15 minutes until heated through.
• For a quick reheat, use a microwave. Place the butternut squash in a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
• To reheat the corn tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds until warm and pliable. Alternatively, you can warm them in a dry skillet over medium heat for about 30 seconds on each side.
• If you prefer a stovetop method, reheat the butternut squash in a skillet over medium heat. Add a splash of olive oil to the pan and cook, stirring occasionally, until the squash is heated through, about 5-7 minutes.
• For a crispy twist, reheat the butternut squash in an air fryer at 350°F (175°C) for 3-5 minutes. This will give the squash a nice, crispy exterior while keeping the inside tender.
• To reheat the entire taco, assemble the butternut squash and feta cheese in the corn tortillas, then wrap each taco in aluminum foil. Place the wrapped tacos in the oven at 350°F (175°C) for about 10 minutes until everything is warmed through.

• Oven: Used to roast the butternut squash until it is tender and flavorful.

• Baking sheet: Provides a flat surface to spread the butternut squash for even roasting.

• Peeler: Essential for removing the tough skin from the butternut squash.

• Knife: Used to cube the butternut squash into bite-sized pieces.

• Cutting board: A safe surface to chop and cube the butternut squash.

• Mixing bowl: Used to toss the butternut squash with olive oil and spices.

• Measuring spoons: Ensures accurate measurement of olive oil, chili powder, and cumin.

• Spatula: Helps to evenly spread the seasoned butternut squash on the baking sheet.

• Dry skillet: Used to warm the corn tortillas before assembling the tacos.

• Tongs: Handy for flipping and warming the tortillas in the skillet.

• Serving plate: A place to assemble and serve the finished tacos.

• Lime squeezer: Optional tool to extract juice from lime wedges for added flavor.

Pre-cut the squash: Buy pre-cut butternut squash to save time on peeling and cubing.

Batch roasting: Roast extra butternut squash and store it for future meals.

Use a food processor: Quickly chop cilantro using a food processor.

Pre-warm tortillas: Warm all corn tortillas at once in the oven wrapped in foil.

Prep toppings ahead: Crumble feta cheese and chop cilantro in advance.