Weeknights can be brutal, right? Sometimes you just need dinner on the table fast, but you’re totally craving something way more exciting than just plain beans or rice. I get it! That’s why I’m so obsessed with finding vegetarian meals that actually pack a punch of flavor without needing hours of fussing.
This recipe, my friends, is the answer: the quickest, smokiest, sweetest **BBQ Butternut Squash Tacos** you will ever make. Seriously, we’re talking about tender, roasted squash coated in your favorite BBQ sauce that comes together faster than takeout.
If you’re like me, always chasing that perfect blend of sweet and savory for a satisfying vegetarian dinner, this is going into your rotation immediately. I’ve tested dozens of quick vegetarian makeovers, and this one always gets rave reviews on both speed and deliciousness. You won’t miss the meat one bit!
If you enjoyed this lightning-fast approach, you might also love my recipe for flavorful Tex-Mex sweet potato hash when you have a little extra time in the morning.
Why You Will Love These BBQ Butternut Squash Tacos
I promise these tacos are going to be a weeknight superstar! Once you taste them, you’ll see why they are my go-to when I need something fast and amazing. Here’s the quick rundown of why I’m totally hooked:
- Big, smoky flavor thanks to roasting the spices right onto the squash!
- They are completely vegetarian but still incredibly hearty and satisfying.
- I mean, roasting and saucing only takes about 30 minutes—hello, quick dinner!
- That perfect sweet and tangy BBQ sauce hugs every single bite.
Essential Ingredients for Perfect BBQ Butternut Squash Tacos
Okay, don’t let the name fool you—this recipe is super basic, which is part of why it’s so brilliant! We are really letting the butternut squash shine here, and the secret weapon is making sure those spices stick properly during the roast. You need one medium butternut squash, of course, peeled and cubed up into small, manageable pieces. If you buy pre-cubed squash, that saves like ten minutes, but peeling is surprisingly easy!
You’ll need a good splash of olive oil, your absolute favorite BBQ sauce—seriously, use the one you keep hiding in the fridge—and just a tiny bit of water to thin it out. For the seasoning boost, we keep it simple but smoky: chili powder, cumin, and salt. If you want to make your own spice blend because you’re fancy, check out my easy homemade taco seasoning recipe!
Then, of course, you need the vehicle for all that amazingness: corn tortillas, some crisp shredded cabbage for crunch, fresh cilantro for that bright pop, and lime wedges because nothing is a taco without a squeeze of lime juice!
Step-by-Step Instructions for Making BBQ Butternut Squash Tacos
Alright, this is where the magic happens, but honestly, it’s incredibly hands-off! The key to great BBQ Butternut Squash Tacos is getting that squash roasted perfectly first. You want it tender enough to chew easily, but not so mushy that it disintegrates when you stir it in the sauce. Preheating is non-negotiable—get that oven cranked up to 400°F (200°C) right away.
We’re going to roast the squash until it’s sweet and slightly caramelized. While that’s happening, we whip up our super simple saucy coating. Trust me, keeping the sauce simmering separately keeps the roasted texture of the squash intact longer before we gently toss everything together!
Roasting the Butternut Squash for BBQ Butternut Squash Tacos
First things first: Take all that pre-cubed squash and toss it really well on your favorite baking sheet. You want it evenly coated with the olive oil, that chili powder, cumin, and salt. Don’t be shy with the tossing! Spread the squash out into a single layer; crowding the pan steams the vegetable instead of roasting it, and we definitely don’t want steamed squash here.
Pop it into that hot oven for about 20 to 25 minutes. Here’s my little trick: around the 12-minute mark, pull the sheet out and give everything a good stir or flip. This helps ensure every side gets nicely browned so you get those hints of sweetness when they caramelize. You’ll know they are done when a fork slides right through them without any resistance. If you want more insight into getting veggies crispy in the oven, check out my guide on oven-fried squash techniques!
Creating the Smoky BBQ Coating
While that good squash is finishing up its roasting time, grab a small saucepan. You’re just combining your BBQ sauce and the water—the water helps prevent the sauce from burning on the bottom of the pan while it heats up. Bring that mixture up to a gentle simmer over medium heat and let it bubble gently for just a minute or two to marry the flavors.
Once the squash is done roasting, carefully scoop those tender cubes right into your saucepan with the simmering sauce. Now, this next part is important: stir everything SUPER gently. We want that sauce coating every single piece, but we don’t want to smash the cubes into a homogenous mush! Let it cook together for just about two minutes so the squash absorbs that smoky flavor. Then, kill the heat.
Assembling Your Delicious BBQ Butternut Squash Tacos
Timing is everything here! The second the squash is coated, you need to warm your corn tortillas. You can do this directly over a low gas flame for a minute per side (my favorite!) or just wrap them in a damp paper towel and microwave them briefly. Warm tortillas are a total game-changer for texture, trust me.
Now, it’s assembly time—this is the fastest part! Spoon a generous amount of that saucy BBQ butternut squash mixture into the center of each warm tortilla. Top it off with your cold, crisp shredded cabbage for that necessary crunch, and finish with a sprinkle of fresh cilantro. Serve these beauties immediately with a big wedge of lime ready for squeezing!
Expert Tips for Perfect BBQ Butternut Squash Tacos
I’ve made this basic recipe dozens and dozens of times, and a few little tweaks make all the difference between a good taco and a truly fantastic one. First, let’s talk about texture. If you’re really worried about the squash being too firm—maybe you just don’t like that bite—you can totally steam it for about five minutes before you toss it with the spices and roast it, just like the note says. It guarantees that softness!
Also, pay attention to your BBQ sauce! This is where you control the final flavor profile. If you like things seriously spicy, try reaching for a mesquite or chipotle-based sauce. If your favorite is sweeter, it works great too! I also sneak in a little tip I learned from making sweet heat BBQ rib tacos: try getting a little char on those squash cubes before you smother them in sauce. When you spread them out on the baking sheet, let them sit untouched for the first ten minutes. That light char adds a layer of depth that tastes like they came off a grill!
And finally, a quick note: If you’re making this ahead, keep the squash, sauce, cabbage, and tortillas separate. Reheating the prepared tacos in the microwave gets everything soggy instantly, and we absolutely can’t have that!
Serving Suggestions for Your BBQ Butternut Squash Tacos
Look, the basic taco with just the squash, cabbage, and cilantro is delicious, but that’s just the starting line, not the finish! To really make these BBQ Butternut Squash Tacos sing, you need some contrasting textures and temperatures. Because the squash is sweet and tangy, you want something creamy and something sharp to cut through it.
I always whip up a quick avocado crema—it’s practically thinner guacamole. Just blend some avocado, lime juice, a splash of water, and salt until it drizzles nicely. The cool creaminess is amazing against the warm BBQ sauce. For acid, you absolutely need pickled red onions; they bring that necessary sharp bite.
If you like heat, skip the mild salsa and go for something punchy like my fresh pico de gallo or maybe a drizzle of chipotle aioli! That smoky sweetness holds up beautifully to a little spice.
Storage and Reheating BBQ Butternut Squash Tacos
I know you won’t be able to stop yourself from eating these all in one night, but if you *do* have leftovers, listen up because how you store them matters immensely. Please, please, do not store the assembled taco! The cabbage will wilt immediately, and the tortillas will get soggy messes.
The best way is separating everything into airtight containers. The sauced BBQ squash mix keeps beautifully in the fridge for about three days. Keep your chopped cilantro and shredded cabbage in other containers so they stay crisp. The corn tortillas you should store separately too.
When it’s time to eat leftovers, avoid the microwave if you possibly can for the filling! Microwave heat steams the squash and makes it mushy. Instead, reheat that saucy squash in a small skillet over medium heat until warmed through—it brings back that little bit of roasted texture. Then, warm your tortillas fresh and assemble!
Frequently Asked Questions About BBQ Butternut Squash Tacos
I always get so many great questions when people dive into this recipe for the first time! It’s a little different from your standard taco, so it’s natural to wonder about substitutions or make-ahead plans. I’ve pulled together the ones I hear most often about making these incredible BBQ Butternut Squash Tacos.
Can I substitute sweet potatoes for the butternut squash?
Oh, absolutely! If you’re having trouble finding good squash or just prefer them, sweet potatoes are a fantastic stand-in here. They tend to be a little bit sweeter than butternut squash, so you might want to use a slightly spicier BBQ sauce to keep that flavor balance we talked about. The roasting time is almost identical too. Sweet potatoes make for a wonderful, hearty vegetarian taco filling!
How do I make this recipe spicier?
That’s easy to adjust! Since the bulk of the heat comes from the tiny bit of chili powder we use during roasting, you can swap a few things out to kick things up. Instead of standard chili powder, use ancho chili powder for a smoky heat, or add 1/4 teaspoon of cayenne pepper into your spice mix before roasting. If you prefer to add heat *after* cooking, a few dashes of your favorite hot sauce or some sliced jalapeños on top works like a charm.
Can I grill the squash instead of roasting it?
Yes, you totally can grill the squash! Just make sure you cut the cubes larger—maybe about one inch—because they cook faster and tend to burn on the grill grates if they are small. Brush them lightly with oil and grill over medium heat until they have nice char marks and are tender when pierced. Toss them with the sauce right when you pull them off the grill. It gives the finished BBQ Butternut Squash Tacos an amazing outdoor flavor!
Can I make the squash filling ahead of time?
Yes, this is a great make-ahead option, and it helps with meal prep! You can complete the entire squash roasting and saucing process, just like I described, up to two days in advance. Store the filling in an airtight container in the fridge. When you’re ready to eat, just reheat it gently on the stovetop. This is why I love this particular vegetarian taco filling; it’s so easy to prep components ahead of time. For more make-ahead vegan goodness, take a peek at my hearty vegan taco soup recipe!
Estimated Nutritional Information for BBQ Butternut Squash Tacos
Okay, let’s talk numbers for a quick second. Knowing the basics helps when you’re planning your weeknight meals, and these BBQ Butternut Squash Tacos are surprisingly light! Based on the ingredients we used, a serving size of three tacos comes out to about 350 calories. That sounds pretty amazing for something this flavorful, right?
We’re looking at roughly 8 grams of fat and 65 grams of carbohydrates, with about 8 grams of fiber in there, which is great. Protein is on the lower side here, clocking in around 5 grams, which is typical when we rely just on vegetables! Just remember, these figures are my best estimate based on the size of squash and the sauce I used. Your favorite brand of BBQ sauce could shift those numbers slightly up or down, so take these as a helpful guideline!
Share Your Amazing BBQ Butternut Squash Tacos Experience
I truly hope you loved making and eating these! Honestly, sharing my quickest, tastiest vegetarian finds with you all is the best part of running this site. I want to know if they became a weeknight regular in your house.
If you made these easy **BBQ Butternut Squash Tacos**, I would be thrilled if you could leave a rating for the recipe right below this. Just five stars if you loved it, or let me know what you might tweak next time!
Did you add something totally unexpected? Maybe you paired it with an awesome homemade slaw or tried grilling the squash on charcoal? Don’t keep those brilliant ideas to yourself!
Snap a picture and tag me on social media—I love seeing my recipes come to life in your kitchens. If you have any questions at all that I didn’t cover, please drop them in the comments below. I pop into the comments section often, or you can always reach out through my contact page too. Happy cooking!
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BBQ Butternut Squash Tacos
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Simple recipe for vegetarian tacos featuring sweet and smoky BBQ butternut squash.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 cup BBQ sauce
- 1/4 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 12 small corn tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, chili powder, cumin, and salt on a baking sheet.
- Roast for 20 to 25 minutes, or until tender.
- In a small saucepan, combine the BBQ sauce and water. Heat over medium heat until simmering.
- Add the roasted squash to the sauce and stir gently to coat. Cook for 2 minutes.
- Warm the corn tortillas according to package directions.
- Fill each tortilla with the BBQ butternut squash mixture.
- Top with shredded cabbage and cilantro.
- Serve immediately with lime wedges.
Notes
- If you prefer a softer squash texture, you can steam it before tossing it in the BBQ sauce.
- Use your favorite brand of BBQ sauce for the best flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 20g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: BBQ, Butternut Squash, Tacos, Vegetarian, Mexican, Easy Dinner