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Spicy Roasted Squash Tacos

These roasted squash tacos are full of fresh ingredients like earthy butternut squash, black beans and a bright, spicy, and crunchy garden slaw.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Dish
Cuisine Southwestern
Servings 8 tacos


Roasted Squash

  • 1 medium butternut squash peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Ground black pepper to taste

Black Beans

  • 1/4 cup vegetable stock
  • 1/2 cup diced onion
  • 1 garlic clove minced or pressed
  • 1 teaspoon ground cumin
  • 1 15 ounce can black beans, drained and rinsed
  • 1/2 cup vegetable stock
  • Black ground pepper to taste

Garden Slaw

  • 1 cup thinly sliced red cabbage
  • 1/4 cup shredded carrot
  • 1/4 cup thinly sliced red or yellow bell pepper
  • 2 tablespoons dairy-free egg-free mayo (such as Vegenaise)
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon salt


For Squash

  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil; set aside.
  • In a large bowl, toss together squash, oil, chili powder, salt and pepper. Transfer to prepared baking sheet and spread in a single layer.
  • Roast for 20 minutes; stirring once after 10 minutes, or until tender and edges are crusty brown.

For Black Beans

  • 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

  • Mix all ingredients together in a medium bowl.
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