Seasoned Butternut Squash Tacos with Roasted Corn and Capsicum

I know I love to post chicken recipes… but here is a yummy recipe for all the vegetarians! Isn’t it when you go to Mexican places, the only vegetarian dishes they find are with beans and cheese (generally). So frustrating no? There are so many other veggies they could improvise with and the closest taco spot I’ve been to that has been courageous enough to experiment with different veggie options is Tacolicious.


I wanted to make a taco that I know all vegetarian people would love. I know many vegetarians who do not like mushrooms or cactus or zucchini. I have yet to hear about a vegetarian who does not enjoy butternut squash. I’m sure there are some folks out there, but to my recognition I have not!

I have been wanting to make something with butternut squash for the longest time. What best way to use the squash than in a dish of one of my favorite cuisines?

Seasoned Butternut Squash Tacos with Roasted Corn and Capsicum

Servings: 3-4 Servings

Total Time: 35-45 minutes


1 lb. Butternut Squash (peeled, diced into 1 inch cubes)

1 tsp. Olive Oil or Butter (if using a pan grill)

1/2 Red Onion (diced, small)

1 Red Capsicum (Bell Pepper, strips)

1 Yellow Capsicum (strips)

1 Green Capsicum (strips)

1 Corncob (1 can works too)

1 tsp. Paprika

1/2 tsp. Cayenne Pepper

1/2 tsp. Garlic Salt

1 tsp. Cumin (powder)

1 tsp. Cajun Blackening Seasoning

1 tsp. Oregano (fresh or dried)

1 tsp. Onion Powder

6-8 Corn tortillas

4 Strands Cilantro (3 minced)



If you bought butternut squash in a packet you should already have diced pieces, if not then peel and cut the squash lengthwise in half and dice.

If you have a stove-top grill, I would roast the butternut squash, corn, and capsicums on there, otherwise you can use a baking sheet and spray is with non-stick and put in in the oven for 25 minutes at 400 degrees (Flipping everything once halfway through). It is about the same time on the stove-top grill. Just check after 10 minutes to make sure it’s not burnt on the bottom.

Once they are finished roasting, place the butternut squash, corn, and capsicums into a mixing bowl, and add all the spices, the strands of cilantro minced, and a handful of finely diced red onions. Mix together well.

Warm up the corn tortillas on a plate covered with a wet paper towel for 30 seconds.

Once the tortillas are done, build and serve!


Serve your butternut squash taco with my Sweet Red Onion Marmalade or Fresh diced Red Onion for a little crunch

And to top it off…pair it all with you favorite salsa! I had it with my favorite salsa (below) — you can find it at Safeway (not sure for you east coast folks!)




One thought on “Seasoned Butternut Squash Tacos with Roasted Corn and Capsicum

  1. Pingback: Weekend is Here and so is Week 2 of the 49ers! | Shruti's Di-lectable Di-lites

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