Spicy Roasted Squash Tacos
Prep time
Cook time
Total time
These roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans and a bright, spicy, and crunchy garden slaw.
Recipe type: Main Dish
Cuisine: Southwestern
Serves: 8 tacos
Roasted Squash
  • 1 medium butternut squash, peeled and cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • Ground black pepper, to taste
Black Beans
  • ¼ cup vegetable stock
  • ½ cup diced onion
  • 1 garlic clove, minced or pressed
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can black beans, drained and rinsed
  • ½ cup vegetable stock
  • Black ground pepper, to taste
Garden Slaw
  • 1 cup thinly sliced red cabbage
  • ¼ cup shredded carrot
  • ¼ cup thinly sliced red or yellow bell pepper
  • 2 tablespoons dairy-free, egg-free mayo (such as Vegenaise)
  • ¼ teaspoon chipotle powder
  • ¼ teaspoon salt
For Squash
  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil; set aside.
  2. In a large bowl, toss together squash, oil, chili powder, salt and pepper. Transfer to prepared baking sheet and spread in a single layer.
  3. Roast for 20 minutes; stirring once after 10 minutes, or until tender and edges are crusty brown.
For Black Beans
  1. While the butternut squash is roasting, warm up vegetable stock over medium heat. Add onion and garlic and saute for about 5 minutes. Add more vegetable stock as needed to keep the onion from burning. Stir in cumin. Add beans, stock and pepper. Increase heat to medium high and bring mixture to a boil, lower the heat, and simmer until liquid evaporates (about 15 minutes).
For Garden Slaw
  1. Mix all ingredients together in a medium bowl.
Recipe by TGIF - This Grandma is Fun at https://www.thisgrandmaisfun.com/roasted-squash-tacos/