Squash Tacos with Avocado

  • Prep Time: Cook Time:
  • Yield: Serves: 4 (serving size: 2 tacos)


  • 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.

Nutrition Information

  • Calories per serving: 336
  • Fat per serving: 16g
  • Saturated fat per serving: 2g
  • Monounsaturated fat per serving: 0.0g
  • Polyunsaturated fat per serving: 0.0g
  • Protein per serving: 6g
  • Carbohydrate per serving: 50g
  • Fiber per serving: 10g
  • Cholesterol per serving: 0.0mg
  • Iron per serving: 2mg
  • Sodium per serving: 172mg
  • Calcium per serving: 165mg