Market Eats – Spiced Butternut Squash Tacos

It is shaping up to be a beautiful weekend here in Upstate NY. Perhaps our last nice weekend of the year. I plan to make these tacos using seasonal ingredients, like butternut squash and enjoy them al fresco paired with an ice cold refreshment.

Spiced Butternut Squash Tacos – from


  • Butternut Squash
  • 12 ounces butternut squash, cut into chunks
  • 2 Tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • Cabbage slaw:
  • 3 cups finely shredded cabbage
  • 1 c fresh loosely packed cilantro leaves
  • 3 green onions, thinly sliced
  • The zest and juice of one lime
  • 1 Tbsp olive oil
  • Kosher salt
  • For the Taco’s:
  • 12 corn tortillas
  • 1 large ripe avocado, sliced
  • 1 15-oz can black beans, drained
  • Salsa & guacamole for serving


  1. Preheat the oven to 425 degrees. On a sheet pan, toss the butternut squash with the olive oil and then sprinkle with the chili powder, cumin, garlic powder, and kosher salt. Roast the butternut squash for 15-20 minutes until tender and golden around the edges.
  2. While the squash is roasting, prepare the cabbage slaw by tossing everything together in a bowl and seasoning to taste with kosher salt.
  3. Heat the beans in a small saucepan for a few minutes until hot. Season to taste with kosher salt.
  4. Heat the tortillas in a dry non-stick pan and then stack them together in a piece of foil which you should close back up to keep the heat and steam in.
  5. To assemble the tacos, take each tortilla and add a little slaw, a spoonful of black beans, a slice of avocado, and a few spoons of roasted butternut squash. Serve immediately.

Market Shopping List:

  • Butternut Squash
  • Cabbage
  • Cilantro
  • Green Onions   
  • Salsa

Photo cred: