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Butternut Squash Tacos

A platter of butternut squash tacos made with tortillas filled with strips of roasted squash, corn, cabbage, guacamole, and sour cream
These butternut squash tacos combine spicy Mexican street corn with roasted butternut squash for an outstanding vegetarian taco feast. Topped with guacamole, cabbage, cilantro, and sour cream, these tacos are ludicrously good.
Megan Sadd

Prep 1 hr 10 mins
Cook 5 mins
Total 1 hr 15 mins
4 servings


For the roasted butternut squash

  • 1 medium (1 lb 12 oz) butternut squash
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon agave nectar
  • 1/4 teaspoon table salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 to 1 teaspoon chili powder

For the Mexican sweet corn

  • 4 ears sweet corn husked, or 2 cups frozen corn, thawed
  • 1 tablespoon olive oil or avocado oil
  • 3 scallions thinly sliced
  • 2 cloves garlic finely chopped
  • 1 small jalapeño pepper seeded and finely chopped
  • 1/4 cup shredded Parmesan Cotija, or queso fresco (or substitute non-dairy cheese)

For the guacamole

  • 2 large ripe avocados
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground cumin
  • Juice of 1 to 2 limes
  • Crushed red pepper flakes

For assembling the tacos

  • 4 to 6 corn or flour tortillas depending on the size
  • Purple cabbage thinly sliced
  • Large handful cilantro leaves coarsely chopped
  • 1/2 cup sour cream or plain yogurt (or substitute unsweetened non-dairy yogurt)


Prepare the roasted butternut squash

  • Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
  • To soften the skin of the butternut squash and make peeling easier, use the tines of a fork to poke several holes in the squash and then cook it in a microwave for 2 minutes. (You can skip this, although rest assured, it truly does make the squash easier and safer to peel.)
  • Use a vegetable peeler or sharp knife to carefully remove the peel. Carefully cut the butternut squash in half lengthwise and scrape out any seeds. Cut each half crosswise into slices 1/2 inch (13 mm) thick.
  • Place the sliced squash in a single layer on the prepared baking sheet and drizzle with the oil and agave nectar. In a small bowl, combine the salt, garlic powder, cumin, and chili powder. Sprinkle the spice mix over the squash and toss to combine. Rearrange the squash in a single layer and roast until tender, 20 to 22 minutes.

Make the Mexican sweet corn

  • While the squash is roasting, if using ears of corn, carefully slice the kernels from each cob into a large bowl.
  • In a large skillet over medium-high heat, warm the oil. Add the scallions, garlic, and jalapeño and stir briefly. Add the fresh or thawed frozen corn and cook, without stirring, for 2 minutes. Give the mixture a quick toss to combine and continue to cook until the corn begins to brown, stirring occasionally, about 10 minutes.
  • Stir in the cheese and remove the skillet from the heat.

Make the guacamole

  • In a medium bowl, use a fork to mash the avocados. Stir in the salt, cumin, and the juice of 1 lime. Taste and, if desired, add additional lime juice. Season to taste with red pepper flakes. Scoop the guacamole into a small bowl.

Assemble the tacos

  • Wrap the tortillas in aluminum foil and warm them in the oven for 2 to 3 minutes.
  • On each tortilla, arrange some of the roasted squash, corn mixture, and a small scoop of guacamole. Garnish each taco with purple cabbage, cilantro, and a drizzle of sour cream or yogurt. Serve immediately, passing any remaining guacamole on the side.