Best 6 Roasted Butternut Squash Tacos With Avocado Hummus Recipes

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Feast your taste buds on a culinary journey with our Roasted Butternut Squash Tacos with Avocado Hummus, a symphony of flavors that will tantalize your senses. This vegetarian delight features tender roasted butternut squash, nestled in warm tortillas and topped with a creamy avocado hummus, tangy slaw, and a drizzle of zesty lime crema. It's a perfect harmony of sweet, savory, and refreshing flavors that will leave you craving more. Alongside this taco fiesta, we present a delightful Avocado Hummus recipe, a luscious spread made from ripe avocados, tahini, lemon juice, and fresh herbs. This versatile dip is perfect for spreading on sandwiches, dolloping on salads, or simply enjoying with pita chips. And to complete your culinary adventure, we share a simple slaw recipe, a crisp and refreshing mix of shredded cabbage, carrots, and a tangy dressing. Get ready to embark on a flavorful expedition with our Roasted Butternut Squash Tacos and accompanying recipes, a culinary adventure you won't soon forget.

Here are our top 6 tried and tested recipes!

ROASTED BUTTERNUT SQUASH TACOS



Roasted Butternut Squash Tacos image

Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).

Provided by Cookie and Kate

Categories     Entree

Time 50m

Number Of Ingredients 17

1 medium butternut squash (about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe's), peeled and sliced into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon chili powder
Salt and freshly ground pepper
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt, more to taste
1 large avocado, diced
1 tablespoon lime juice
1/4 teaspoon ground coriander (optional)
Pinch of salt, more to taste
8 corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
  • To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
  • Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
  • To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
  • To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
  • To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.

Nutrition Facts : Calories 583 calories, Sugar 8.8 g, Sodium 1588.9 mg, Fat 18.1 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 94.4 g, Fiber 27 g, Protein 20.3 g, Cholesterol 0 mg

AVOCADO HUMMUS



Avocado Hummus image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

10 ounces plain hummus
2 medium avocados, halved, seeded and scooped
1/2 lemon, juiced
1 pinch of cayenne, plus more for serving
Kosher salt
Extra-virgin olive oil, for drizzling
Assorted sliced vegetables for dipping, such as carrots, celery, cauliflower, cherry tomatoes and cucumber

Steps:

  • Combine the hummus, avocados, lemon juice and cayenne in a food processor and puree until smooth; add salt to taste.
  • Transfer the hummus to a shallow bowl. Drizzle with a little olive oil and sprinkle with a little cayenne. Serve with the assorted sliced vegetables.

BUTTERNUT SQUASH HUMMUS



Butternut Squash Hummus image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/4 pounds butternut squash, peeled and 1-inch-diced
3 tablespoons good olive oil
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved
1/2 cup plain whole-milk Greek yogurt
1/4 cup tahini (sesame paste)
1/3 cup freshly squeezed lemon juice (2 lemons)
4 teaspoons minced garlic (4 cloves)
1 teaspoon Sriracha
Pure Grade A maple syrup, for serving (optional)
Toasted pita bread, for serving

Steps:

  • Preheat the oven to 400 degrees.
  • Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
  • Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.

ROASTED SQUASH HUMMUS



Roasted Squash Hummus image

Provided by Molly Yeh

Time 1h

Yield about 2 cups

Number Of Ingredients 9

1/2 small butternut squash (cut vertically)
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
Kosher salt
One 15.5-ounce can chickpeas, drained and rinsed
1/4 cup good quality tahini
2 tablespoons chopped canned chipotle chiles in adobo
Juice of 1/2 lemon
Toasted sesame seeds, for sprinkling
Chili powder, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.
  • Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.

ROASTED BUTTERNUT SQUASH HUMMUS WITH SCARY BAKED TORTILLA CHIPS



Roasted Butternut Squash Hummus with Scary Baked Tortilla Chips image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

1 medium butternut squash, peeled and cut into chunks (about 4 cups chopped), seeds cleaned and reserved
1 cup olive oil, plus more for drizzling
Kosher salt and ground black pepper
4 cloves garlic
One 15-ounce can chickpeas, drained
1/3 cup lemon juice
2 tablespoons tahini
Eight 12-inch spinach tortillas

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
  • Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
  • Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
  • Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
  • Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
  • Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.

ROASTED BUTTERNUT SQUASH TACOS



Roasted Butternut Squash Tacos image

Spicy butternut squash makes a terrific base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and this dish is delicious! -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
12 corn tortillas (6 inches), warmed
1 cup crumbled queso fresco or feta cheese
1 medium ripe avocado, peeled and sliced thin
1/4 cup diced red onion
Pico de gallo, optional

Steps:

  • Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes., Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 13g fiber), Protein 11g protein.

Tips:

  • Choose the right butternut squash. Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any soft spots or blemishes.
  • Roast the butternut squash properly. Roasting the butternut squash until it is tender and slightly caramelized is essential for the best flavor. Make sure to toss the squash with oil and spices before roasting, and roast it at a high temperature.
  • Make the avocado hummus ahead of time. The avocado hummus can be made up to 2 days ahead of time and stored in the refrigerator. This makes it a great option for a quick and easy weeknight meal.
  • Assemble the tacos just before serving. The tacos are best when they are assembled just before serving, so that the tortillas stay crispy. You can also prepare the tacos ahead of time and store them in the refrigerator for up to 2 hours before serving.

Conclusion:

These roasted butternut squash tacos with avocado hummus are a delicious and healthy meal that is perfect for a weeknight dinner. The tacos are packed with flavor, thanks to the roasted butternut squash, avocado hummus, and spices. They are also a good source of fiber and vitamins. If you are looking for a new and exciting way to enjoy butternut squash, these tacos are definitely worth a try.

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