Chili Honey Lime Butternut Squash Tacos

Change up your taco night with these bright, sweet and tangy Butternut Squash Tacos.

Sometimes, inspiration for a recipe strikes when I’m in the shower or on a run. That’s what happened with this flavor combination. I was in the middle of some mundane task, thinking about what I wanted for dinner, and the idea to marinate butternut squash in a chili honey lime dressing popped into my head. “But butternut squash by itself does not make a dinner, so what do I pair it with?,” was my next thought. Well, my cupboard is always stocked with plenty of whole grains, sauces and taco shells. And I hadn’t had crunchy tacos in a while, which gave me an idea.

After some experimenting, these Chili Honey Lime Butternut Squash Tacos were born! The soft texture of butternut squash pairs really well with a crunchy taco, and I threw in some black beans for protein and topped it with a really simple slaw.

I like to walk you through the recipe development process to show you how simple it can be to make healthy food tasty and whip up a dinner in a flash. These Chili Honey Lime Butternut Squash tacos are a combination of sweet, savory and tangy, and they have varying textures that creates a really delicious bite of food. Throw these together for taco Tuesday and enjoy eating your vegetables!

Chili Honey Lime Butternut Squash Tacos

A sweet and savory vegan taco made with butternut squash, black beans and a cabbage slaw

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Course Main Course

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 414 kcal

Ingredients

• 3 tablespoons vegetable oil divided
• 1 tablespoon chili powder
• 2 teaspoons honey
• 1/2 teaspoon salt
• 2 tablespoons lime juice divided
• 1 medium butternut squash peeled and cut into cubes
• 1 cup shredded green and purple cabbage
• 1 15- ounce can black beans drained and rinsed
• 8 taco shells

Instructions

1. Preheat the oven to 400 degrees F.
2. In a small bowl, whisk together 2 tablespoons vegetable oil, chili powder, honey, salt and 1 tablespoon of lime juice.
3. In a large bowl, mix together the butternut squash cubes and marinade mixture. Stir until the squash is evenly coated. Lay out the squash on a baking pan and bake for 30 minutes.
4. While the squash cooks, mix the cabbage, remaining 1 tablespoon of vegetable oil and 1 tablespoon of lime juice. Set aside.
5. Warm the beans in the microwave for 30 seconds.
6. (Optional): Warm the tacos shells in the oven for 5 minutes.
7. Combine the cooked squash and black beans and put them in the taco shells. Top with the cabbage slaw.

Nutrition Facts

Chili Honey Lime Butternut Squash Tacos

Amount Per Serving (2 tacos)

Calories 414 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Sodium 828mg36%

Potassium 1134mg32%

Carbohydrates 62g21%

Fiber 14g58%

Sugar 8g9%

Protein 11g22%

Vitamin A 20541IU411%

Vitamin C 51mg62%

Calcium 167mg17%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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