Butternut Squash Tacos
Yield: 4 tacos
Calories: 79kcal
Healthy maple roasted butternut squash tacos recipe is an easy fall inspired vegetarian meal! Each taco is loaded with wholesome nutritious ingredients.
Ingredients
- 3 cups butternut squash, diced into ¾-inch cubes
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon kosher salt
- 1 teaspoon pure maple syrup
- 4 tortillas, about 6-inch corn or flour
Instructions
- Preheat oven to 400°F.
- In a medium-sized bowl combine squash, olive oil, garlic, chili, cinnamon, pepper, and salt. Toss to combine.
- Transfer to a sheet pan covered in foil and lightly greased with oil.
- Roast squash for 10 minutes, then use a spatula to rotate and flip them.
- Roast another 10 minutes. Take the sheet pan out of the oven.
- Evenly drizzle 1 teaspoon maple syrup over the roasted squash. Use a spatula to gently mix and coat.
- Roast for another 2 minutes.
- Warm the tortillas and evenly divide the squash among the tacos.
Notes
- Topping Suggestions: Avocado, sour cream, non fat plain Greek yogurt, green onions, red onions, cheese, lime wedges, tomatoes, salsa.
Nutrition
Calories: 79kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 254mg | Potassium: 330mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9050IU | Vitamin C: 24.8mg | Calcium: 50mg | Iron: 0.9mg
Recipe Link