Butternut Squash Tacos + Avocado

What to eat: Butternut Squash Tacos

These tacos are unexpected and the perfect winter meal. They're also vegan and gluten-free! Make these beauties in the middle of  winter when most taco toppings are out of season. It's a good idea to avoid tomatoes that, let's face it, were definitely picked at a milky shade of green in a country far, far away.

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  • corn tortillas
  • cooked and cubed butternut squash
  • onion diced
  • green onion diced
  • spinach
  • avocado
  • spices (I used garlic powder, pepper, cumin and salt)


  1. Dice onions and green onions. Bring to a simmer with your favorite cooking oil (I used coconut oil because I love the added flavor).
  2. Put corn tortillas on the top shelf the oven and cook under broil for 4-8 minutes or until they start turning brown. I do this while I continue on with steps 3 and 4.
  3. Add cubed butternut squash. I used Stahlbush Island Farms frozen butternut squash because it is easy to prepare, and I know that it is picked at the peak of ripeness so it will have a ton of flavor. I also work for them, so I'm kind of biased.
  4. Once the butternut is cooked through, add greens and your choice of spices. I used garlic powder, pepper, cumin and salt. 
  5. If you haven't already, remove the corn tortillas and dish the butternut mixture into the shells. I added avocado and parsley on top of mine. Cilantro would also work. 
  6. Enjoy!