Healthy Roasted Butternut Squash Tacos with Avocado Crema
These healthy roasted butternut squash tacos with avocado crema are ideal for taco Tuesday. Your whole family will love this vegetarian meal.
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Healthy roasted butter squash tacos are a delicious way to spice up taco Tuesday.
I don’t know about you, but growing up we had tacos pretty much every week.
Besides being a quick and easy dinner for the whole family (not an easy feat when you have picky kids), I think my mom loved making tacos as it was an excuse to eat avocado and sour cream. And I can’t blame her.
After all, sour cream (or plain Greek yogurt) is refreshingly tart while avocado just makes everything better.
Which is why these butternut squash tacos take the best of these two ingredients and blends them into an avocado crema.
In addition to the sauce, you’ll love the combination of slightly sweet butternut squash, sauteed kale, spiced black beans, and tangy feta cheese.
Why you’ll love this recipe
Vegetarian and easily gluten-free.
Super nutritious thanks to butternut squash, kale, avocado, and black beans.
Packed with so many different flavors and textures.
Can be prepped ahead of time for easy lunches or dinners.
Ingredients Used to Make Vegetarian Butternut Squash Tacos
Butternut squash: To save money, I bought a whole squash, roasted, peeled, and sliced it. However, you can save time by buying pre-cut butternut squash. I don’t recommend using frozen as it’ll be too mushy. Sweet potatoes can be used instead.
Avocado oil: As we’re cooking at high heat, I prefer avocado oil. But you can use olive or coconut oil instead.
Black beans: To keep sodium low, opt for no-added salt black beans. You can also use pinto, kidney, or white beans.
Kale: I love the texture of tuscan kale, but you can also use curly or purple kale instead.
Avocado: For the crema, I recommend using a whole avocado. But if in a pinch you can buy pre-mashed avocado.
Plain Greek yogurt: Greek yogurt is a healthier, higher-protein alternative to sour cream. However, you can use sour cream if you’d like. Regular yogurt works too, just make sure it’s unsweetened. For a vegan option, use an unflavored dairy-free yogurt.
Tortillas: These are meant to be small tacos, so buy either small flour or corn tortillas. If gluten-free, make sure to use corn ones.
Feta or Cojita cheese: Depending on where you live you may or may not be able to find cojita cheese easily. If that’s the case, feta works just as well.
Lime juice: Just a splash will really help the flavors pop.
Seasonings: You’ll need paprika (sweet or smoky), cumin, chili powder, salt, pepper, and garlic.
How to Make Healthy Roasted Butternut Squash Tacos
There are 4 main steps to make these healthy roasted butternut squash tacos:
Toss butternut squash cubes in oil, paprika, pepper and salt Roast for 25-30 minutes (you can also do this step a day ahead of time and simply reheat them in the microwave).
Make bean and kale mixture by sauteing them in a saucepan until beans and kale soften.
Whisk together the avocado crema.
Assemble your tacos!
Ways to use up any leftover avocado crema
Even if you don’t make the rest of this recipe, PLEASE make this crema it’s addicting!
And it makes a lot, so even after stuffing your face with these tacos you’ll likely have leftovers.
Some ways I like to put leftover avocado crema to good use include:
Drizzling it over omelets and scrambled eggs
Adding it to burrito bowls or taco salads.
Using it as a dipping sauce for baked chicken or tofu.
If you tried this healthy butternut squash taco recipe, or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
1butternut squashpeeled and cubed (or 1 lb pre-cubed butternut squash)
Salt and pepper to taste
For the bean and kale mixture
1can no-added salt black beansdrained and rinsed
2-4cupsTuscan kalestems removed and torn
For the Avocado Crema
1ripe avocadopeeled and pit removed
¼cupplain Greek yogurtI used 2% fat
Dash hot sauceoptional
Juice from ½ lime
For the Tacos
Roasted butternut squash
Bean and kale mixture
8taco-sized flour or corn tortillas
1/4cupFeta or cotija cheese
To make the roasted squash
Preheat oven to 400 degrees F.
Place butternut squash cubes in large mixing bowl and toss with olive oil, paprika, salt, and pepper. Place cubes in a single layer on large baking sheet and bake 25-35 minutes or until softened. Turn cubes halfway through roasting.
Remove from oven and set aside.
To make the bean and kale mixture
While the squash roasts, prepare the bean mixture by placing 1 tsp olive oil in medium saucepan over low heat. Stir in minced garlic, black beans, cumin, and chili powder and cook 3-5 minutes or until warmed through. Add in torn kale and cook until softened. If needed, add a splash or two of water (or low sodium broth) to help the kale wilt. Once wilted, remove saucepan from heat and cover to keep warm.
To make the avocado crema
Place ingredients in food processor and pulse until smooth and creamy, stopping periodically to scrape down the sides.
To assemble tacos
Place spoonful of bean mixture on each tortilla, followed by a spoonful of butternut squash and a drizzle of the avocado crema. Sprinkle with feta cheese and enjoy!
Nutrition for 1/4 of recipe (assumes all sauce is used): 430 calories, 14 grams fat (3 grams saturated), 8 mg cholesterol, 237 mg sodium, 65 grams carbs, 17 grams fiber, 7 grams sugar, 17 grams protein
These tacos look absolutely addicting! And avocado crema really is a great condiment, isn’t it? 🙂
The Healthy Toast4 years ago
Thanks Sonali 🙂 And yes, it’s such a yummy addition!
Laura4 years ago
These look so delicious! Love your mixture – I never thought of using roasted squash. Can’t wait to try it!
The Healthy Toast4 years ago
Thanks Laura! Definitely give it a try with the squash.
Karman | The Nutrition Adventure4 years ago
star star star star star
These look incredible! And I LOVE roasted butternut squash in tacos. Great recipe 🙂
The Healthy Toast4 years ago
Thanks Karman 🙂
I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!
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