Vegetarian Mains

Roasted Butternut Squash Tacos with Avocado Crema – Recipe Redux Challenge

Happy taco Tuesday! To help you celebrate I’m sharing a recipe inspired by one of my favorite Somerville restaurants: roasted butternut squash tacos with avocado crema.

This month’s Recipe Redux Challenge is a family classic: February 21 is a Tuesday. So show us your healthy, creative take on the taco.

I don’t know about you, but growing up we had tacos pretty much every week (although I don’t think we were strict about eating them on Tuesdays 😉 ). 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 as 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. 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 have leftovers to drizzle over your morning omelet, add to a homemade burrito bowl, or use as a dipping sauce for baked chicken.

When we first moved in together, Bry and I lived in a teeny tiny (450 sq ft) apartment just 10 minutes away from Davis Square in Somerville. It was a dangerous place to live as we were constantly going out to eat, with The Painted Burro being our favorite. While some nights we just split chicken nachos and sipped on mezcal mules, my go-to item was their butternut squash taco with black beans, wilted greens, avocado crema, and cojita cheese. So, so good!

Since we’re no longer just a short walk away from Davis, I decided to recreate my favorite tacos at home. And while these tacos are in no means a quick recipe (sorry), they are definitely worth it! To make these a smidge easier, I bought pre-cubed butternut squash (I hate cutting and peeling butternut squash).

Ideally I’d serve these with cotija cheese, but my local grocery store didn’t carry it and I had leftover feta in the fridge from making my blackberry chicken pizza the night before, so feta it was. However, if you can find cotija I strongly recommend using it instead.

And yes, this post is on a Tuesday as I’m veering off of my normal Monday, Wednesday, Friday posting schedule this week. The main reason is Bry and I are enjoying a ski vacation with my parents in Colorado, but it also seemed wrong to have a post about taco Tuesday that wasn’t posted on a Tuesday. Be sure to check back Thursday this week for more Healthy Toast eats 🙂 

So here’s a toast to my current favorite condiment, avocado crema!

Roasted Butternut Squash Tacos with Avocado Crema

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: The Healthy Toast

Ingredients

For the butternut squash

  • 1 butternut squash peeled and cubed (or 1 lb pre-cubed butternut squash)
  • 1 tablespoon olive oil
  • 1/2 tsp paprika
  • Salt and pepper to taste

For the bean and kale mixture

  • 1 can black beans drained and rinsed
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • 2 tsp cumin
  • ½ tsp chili powder
  • 2-4 cups Tuscan kale stems removed and torn (can also use baby spinach)

For the Avocado Crema

  • 1 ripe avocado peeled
  • ¼ cup plain Greek yogurt
  • Dash hot sauce
  • Juice from ½ lime
  • Pinch of salt

For the Tacos

  • Roasted butternut squash
  • Bean and kale mixture
  • Avocado crema
  • 8-10 small tortillas corn or wheat – amount depends on how full you like your tacos
  • Feta or cotija cheese

Instructions

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!

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  • Karman | The Nutrition Adventure
    February 21, 2017 at 10:40 am

    These look incredible! And I LOVE roasted butternut squash in tacos. Great recipe 🙂

    • The Healthy Toast
      February 22, 2017 at 5:58 pm

      Thanks Karman 🙂

  • Laura
    February 21, 2017 at 4:43 pm

    These look so delicious! Love your mixture – I never thought of using roasted squash. Can’t wait to try it!

    • The Healthy Toast
      February 22, 2017 at 5:58 pm

      Thanks Laura! Definitely give it a try with the squash.

  • Sonali- The Foodie Physician
    February 25, 2017 at 11:30 pm

    These tacos look absolutely addicting! And avocado crema really is a great condiment, isn’t it? 🙂

    • The Healthy Toast
      February 27, 2017 at 9:06 am

      Thanks Sonali 🙂 And yes, it’s such a yummy addition!