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Ingredients (9)

  • 1 tablespoon vegetable oil
  • 1 cup small-dice onion
  • 1 teaspoon chipotle powder, ancho powder, or chili powder
  • Kosher salt
  • 2 cups small-dice butternut squash
  • 1/2 cup vegetable broth
  • Corn tortillas, for serving
  • Crumbled queso fresco, for serving
  • Pickled Jalapeños, for serving
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Nutritional Information
  • Calories81
  • Fat3.72g
  • Saturated fat0.28g
  • Trans fat0.03g
  • Carbs12.3g
  • Fiber2.33g
  • Sugar3.3g
  • Protein1.24g
  • Cholesterol
  • Sodium28.24mg
  • Nutritional Analysis per serving (4 servings) Powered by

As prepared here, the squash is flavorful enough to stand on its own as a side dish with Latin flair, but we prefer to layer it in tortillas with cheese, pickled jalapeños, and any other taco toppings we can get our hands on.

This recipe was featured as part of our Fall Ingredients photo gallery.


  1. 1Heat the oil in a medium frying pan over medium heat. When it shimmers, add the onion and spice, season with salt, and cook, stirring occasionally, until softened, about 3 minutes.
  2. 2Add the squash and broth, stir to coat the squash, and cook until it’s knife-tender, about 10 minutes.
  3. 3Assemble the tacos by filling the tortillas with 1/4 cup of the squash mixture, then garnishing with queso fresco, pickled jalapeños, and other toppings of your choice.
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