Description
Simple recipe for vegetarian tacos featuring sweet and smoky BBQ butternut squash.
Ingredients
Scale
- 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