Butternut Squash and Spinach Tacos
Serves: 4-6 | 15 Minute Prep Time | 60 Minutes to Cook
You may have noticed I have a bit of a butternut squash obsession. It’s my favorite fall vegetable, and I love it blended into a soup, in risotto, or in a grain salad, but my go-to prep is to cube butternut squash and roast with coconut oil, a drizzle of maple syrup, and a sprinkle of cayenne and salt until golden brown. We’ll eat it this way at least once a week all butternut squash season long.
Inspired by a recipe from one of my favorite San Antonio restaurants, Green Vegetarian Cuisine, this dish takes one favorite, the spicy roasted squash, and wraps it in another, almond flour tortillas from Siete Family Foods. These vegan, gluten-free tortillas have a nice boost of fiber and protein and when you finish cooking on a grill pan, they get a little toasty – and perfect!
I’ve combined the squash with caramelized onions (be patient about caramelizing; the flavor is worth it), wilted spinach, toasted pepitas for a bit of crunch, and a lovely avocado crema you might recognize. The ingredients come together so beautifully, it’s now our favorite way to enjoy our favorite roasted veg.
- Preheat oven to 375.
- On a large rimmed baking sheet, toss the butternut squash with the oil and sprinkle with cayenne pepper and salt. Spread out evenly on the sheet for better roasting. Roast for about 30-40 minutes, until the squash begins to brown, turning over halfway through the cooking process.
- In a large saute pan, heat 1 teaspoon oil on medium heat and add the onion slivers. Stir often until onions begin to caramelize, about 15-20 minutes. Add the spinach in batches and toss together for another couple of minutes, until the spinach slightly wilts.
- Heat the tortillas, and fill with the squash, onion/spinach, and top with pepitas and avocado crema.