Description
Our easy-to-make winter squash tacos are ready in less than 30 minutes and bursting with bold flavors. Made with nutritious winter squash, warm spices, and a light and healthy homemade crema, these winter tacos are sure to satisfy on those cold winter nights.
Ingredients
Scale
For the Tacos
- 1 small butternut squash, pie pumpkin, or another smooth-skinned winter squash, about 1 pound 9 ounces
- 8 soft corn tortillas
- 4 teaspoons avocado oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt, divided
- 1 tablespoon Pumpkin Pie Spice
- 1/8 to 1/4 teaspoon ground chipotle chili powder, to taste
- 1 cup canned tomato sauce
- 1 cup drained canned black beans
For the Crema:
- 2 tablespoons sour cream or plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon lime zest
- 1 tablespoon lime juice
Optional for Serving:
- 2 scallions, finely sliced
- 1 avocado, diced or sliced
- 1/4 cup crumbled cotija cheese
- 3 tablespoons chopped cilantro
- 4 tablespoons toasted pepitas (green pumpkin seeds)
Instructions
- Peel squash or pumpkin with a vegetable peeler. Cut in half and remove seeds with a measuring spoon. Cut into ½-inch thick slices and then into ½ -inch dice.
- Wrap the tortillas in foil and place in the oven set at 325°F. Heat through for about 12 to 15 minutes.
- Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion, squash or pumpkin, garlic, and ¾ teaspoon salt, and stir to coat with the oil. Cover and cook, removing the lid to stir occasionally, until the squash is tender, 6 to 8 minutes. If the mixture is browning too much before the squash or pumpkin is tender, add 1 to 2 tablespoons of water and reduce heat to medium to prevent burning.
- Remove lid, sprinkle on pumpkin pie spice and chipotle, and stir to coat. Cook, stirring often until the spices are fragrant, about 1 minute. Add tomato sauce and black beans and stir to combine. Bring to a simmer, then remove from the heat.
- While the squash is cooking, whisk sour cream, mayonnaise, lime zest, lime juice, and the remaining ¼ teaspoon salt in a small dish.
- Assemble tacos by dividing the squash mixture among the warm tortillas. Top with any desired optional toppings such as scallions, avocado, cotija, cilantro, or pepitas. Drizzle on the crema and serve immediately.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 taco