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veggie tacos with chimichurri sauce

Chili-Lime Roasted Butternut Squash Tacos with Pepita Chimichurri Sauce

MN Veg Head
These FLAVORFUL Chili-Lime Roasted Butternut Squash Tacos with Chimichurri Sauce are perfect for this time of year. Just add zucchini, black beans, avocado, cabbage, jalapeños, and some hot sauce! Super easy and SO GOOD!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 168 kcal

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.

Nutrition

Calories: 168kcalCarbohydrates: 18gProtein: 5gFat: 10gSaturated Fat: 2gSodium: 323mgPotassium: 708mgFiber: 4gSugar: 6gVitamin A: 9334IUVitamin C: 65mgCalcium: 87mgIron: 3mg
Keyword black bean tacos, chimichurri, squash tacos, tacos, vegan tacos, veggie tacos
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