Squash Tacos with Avocado

Photo: William Brinson


Serves: 4 (serving size: 2 tacos)

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 336
Fat 16 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 50 g
Fiber 10 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 172 mg
Calcium 165 mg


1 1 1/2-lb. butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices
1 teaspoon chili powder
1 clove garlic, finely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
8 6-inch corn tortillas
1 ripe avocado, peeled, pitted, sliced into 8 wedges
1/4 cup fresh cilantro leaves
1/4 cup sliced white onion
1 lime, cut into wedges


1. Preheat oven to 425°F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. salt and 1/8 tsp. pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes.

2. Warm a large skillet over medium-high heat. Working in batches, toast tortillas, turning once, until charred, about 2 minutes per side. Transfer tortillas to a clean kitchen towel and wrap up to keep warm. Repeat with remaining tortillas.

3. Fill tortillas with squash, avocado, cilantro and onion, dividing evenly. Serve with lime wedges.

Caroline Wright,


October 2013
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