Don’t you wish everyday was Taco Tuesday? I’m pretty sure any veggie would taste great inside a crunchy shell or soft tortilla as long as you use the right seasoning and then drench it in any sort of sauce which leads me to these CHILI-LIME ROASTED BUTTERNUT SQUASH TACOS with PEPITA CHIMICHURRI SAUCE.
What’s in Chili-Lime Roasted Butternut Squash Tacos?
- Butternut squash
- Green zucchini
- Yellow squash
- Red onion
- Black beans
- Lime juice
- Spices: Cumin, chili powder, garlic powder, onion powder, smoked paprika, and cayenne (optional)
- Optional toppings: Purple cabbage, avocados, jalapeños, pepitas, pickled onion, and hot sauce
How to Make Pepita Chimichurri Sauce
The citrus pepita chimichurri sauce is really easy to make. Just blend together the juice from 1 lime and ½ of an orange with pepitas, red wine vinegar, and olive oil. When almost smooth, add the garlic cloves, parsley, cilantro, and sea salt and pulse until you have a chunky paste. I use our smallest blender, the Magic Bullet, and it works just fine. This sauce adds great flavor to these tacos and really brightens them up! If you’re not a fan of chimichurri, try this creamy cilantro aioli instead.
Read about the health benefits of parsley here.
How to Make these Chili-Lime Roasted Butternut Squash Tacos
- Peel, remove seeds, and chop your butternut squash into small cubes
- Chop both the green zucchini and yellow squash
- Slice red onion
- Throw all chopped veggies onto a large baking sheet and drizzle with olive oil and lime juice
- Sprinkle on cumin, chili powder, garlic powder, onion powder, smoked paprika, and cayenne (optional for heat) and toss to coat
- Roast in 400° oven for 25-30 minutes, stirring halfway through
- While veggies are roasting, make the chimichurri sauce by blending all ingredients together
- Slice additional toppings like avocado, cabbage and jalapeños and set aside for later
- Drain and rinse black beans and simmer in a small pot. Add a little squeeze of lime and a pinch of cumin and sea salt, if desired
- Roast corn tortillas either directly over gas burner on medium heat for 20-30 seconds each side or in a pan over medium-high heat for 30-45 seconds each side. No need to oil the pan, they shouldn’t stick
- Build tacos by stuffing a tortilla with black beans, roasted veggies, chimichurri sauce, and additional toppings like avocado, cabbage, jalapeños, pickled onions, hot sauce, and pepitas
If you’re looking for more fall squash recipes, try this Butternut Squash Pasta with Thyme and Fried Sage
Chili-Lime Roasted Butternut Squash Tacos with Pepita Chimichurri Sauce
Ingredients
Tacos
- 2-3 Cups Butternut Squash
- 1 Green Zucchini
- 1 Yellow Squash
- ½ Red Onion
- 1 tablespoon Olive Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Smoked Paprika
- Cayenne Pepper Optional, for some heat
- Juice from 1 Lime
- 1 Can Black Beans
- Optional Toppings: Purple cabbage, avocado, jalapeño, hot sauce, pickled onion, more pepitas!
Pepita Chimichurri Sauce
- ½ Orange – Juiced
- 1 Lime – Juiced
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Olive Oil
- 2 tablespoon Pepitas
- 2-3 Garlic Cloves
- 1 Cup Packed Parsley
- ½ Cup Packed Cilantro
- ½ teaspoon Sea Salt
Instructions
Tacos
- Preheat oven to 400°F
- Peel, remove seeds, and cube squash
- Chop green zucchini and yellow squash into same size chunks
- Slice red onion into 1 inch pieces
- Spread all veggies onto baking sheet and drizzle with olive oil and lime juice
- Sprinkle on chili powder, cumin, onion powder, garlic powder, smoked paprika, and cayenne (optional). Toss to coat
- Roast in oven for about 25-30 minutes, stirring halfway
- While veggies are roasting, slice the additional toppings like avocado, cabbage, and jalapeños.
- Grill corn tortillas either directly over gas burner on medium heat for 20-30 seconds each side or in a pan over medium-high heat for 30-45 seconds each side
- When ready, spoon black beans into tortillas, top with veggie mixture, chimichurri sauce, and any other toppings like avocado, cabbage, jalapeños, hot sauce and more pepitas!
Pepita Chimichurri Sauce
- Blend pepitas, orange juice, lime juice, red wine vinegar, and olive oil until almost creamy. Add the garlic, parsley, cilantro, and sea salt and pulse until you have a chunky paste.
Leave a Reply