Butternut Squash Tacos

In my humble opinion, almost anything could go in a taco and taste good. I’ve had cauliflower tacos, broccoli tacos, teriyaki tacos…you get my point. This was a “throw-together” meal made with a bag of frozen butternut squash, some red onion and balsamic vinegar, and a handful of fresh arugula. It took ten minutes, and we ate our tacos with a big bowl of oven roasted broccoli. It was a healthy dinner and a new and interesting one as well.

You may recognize these flavors from the butternut squash pizza I made a few weeks ago. This flavor combination is a classic and one of my personal favorites. The peppery arugula really adds a fresh bite to the tacos, so don’t skip out on that. You could also add chickpeas to boost the protein and make these tacos more hearty.

One of my favorite tricks is to keep a bag of frozen butternut squash in the freezer, for occasions just like this when I can experiment and create something different for dinner. I suggest keeping a few different frozen veggies (peas, chopped spinach, and butternut squash are my personal favs for versatility) in the freezer for when your produce drawer is empty but you still want a homemade, healthy meal.

1 Tbsp olive oil
1 bag frozen chopped butternut squash
1/2 red onion, diced
1 1/2 Tbsp balsamic vinegar
6 small tortillas


In a large skillet, add olive oil and heat over medium high heat. Add butternut squash and red onion and saute for 6-7 minutes or until squash is thawed and red onion is softened. Add balsamic vinegar and saute for another 2-3 minutes. Distribute squash mixture equally between the six tortillas and top with arugula and another splash of balsamic vinegar. (If you can find vegan feta cheese, it would also be a great topping). 
Makes 6 tacos

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