Taco Tuesday is here again!
This is a super-simple vegetarian taco dish for those nights when you need dinner to be on the table quickly. It’s not exactly a marinate all-day, mouth-watering masterpiece; but, these tacos are still pretty terrific!
They’re even vegan if you don’t add cheese or sour cream. This dish is perfect if you’re trying to eat less meat or wish to try something new! It’s also a great option if you’re serving a taco bar for a crowd and want to ensure there is something for everybody. The butternut squash would also be a welcome addition to a meat-filled taco or tortilla!
Then, simply add a little cheese, lime juice, scallions, cilantro, and your other favorite fixin’s!
Often, simple is best.
15 minutes
Butternut Squash Tacos
Ingredients
- 1 Tbsp. olive oil
- 1 lb. frozen butternut squash, cubed (can also use fresh- will take longer to sauté)
- Salt and pepper (or garlic salt)
- 1 tsp. cumin and/or chili powder
- 2-3 scallions, diced (save the dark green tops for garnish)
- Tortilla or taco shells
- Cheese, shredded or crumbled
- 1 handful of cilantro, chopped
- Limes, sour cream, avocado, beans, diced tomatoes, lettuce
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Sauté the squash, seasoned with salt, pepper, and cumin for 5-8 minutes. If desired, add the bottom of the scallions for the last 2 minutes.
- Serve with tortillas, taco shells, cheese, cilantro, limes, and your other favorites!