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    Home » Simple Vegan Recipes

    Sheet Pan Butternut Squash Tacos from VYA on the Go!

    Last Modified: Apr 20, 2020 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    Sheet Pan Squash Tacos - Roasted butternut squash tacos with tangy tomatillos are an easy, hands-off weeknight meal. It's ready in about 30 minutes!

    hand picking up a butternut squash taco

    Roasted Butternut Squash Tacos

    Y'all, I am so excited to share this recipe for roasted butternut squash tacos from my buddy, Jackie Sobon's, newest book: Vegan Yack Attack on the Go!. You may know Jackie from her blog, Vegan Yack Attack, or from the Spicy Sushi Bowl recipe that I shared from her first cookbook, Vegan Bowl Attack.

    What I love about this sheet pan recipe is that it is super quick, and you barely have to be there while it's cooking.

    baking pan of butternut squash, black beans, and tomatillos

    stirring butternut squash and beans on the baking pan

    To make these tacos, you just toss together the butternut squash with beans, veggies, a touch of oil, and plenty of spices. The squash mixture roasts quickly on the pan alongside the tomatillos.

    While the veggies cook, you can prep your tortillas and toppings, then put it all together when the veggies come out of the oven.

    overhead photo of butternut squash tacos

    These tacos are such a nice mix of sweet roasted squash and onions, earthy mushrooms, tangy tomatillos, spicy jalapeños, and a little bit of fresh cabbage crunch. They're going to be a new suppertime fave for SURE.

    Vegan Yack Attack on the Go! by Jackie Sobon

    About VYA on the Go!

    Vegan Yack Attack on the Go! is all about quick, easy meals, so you know I was excited to get my hands on this book. These tacos are just one of the amazing recipes in the book.

    Want to see more from VYA on the Go? I've rounded up some reviews that feature other recipes from the book. If you like these butternut squash tacos, make sure you also check out:

    • Curry Cauliflower Grill Packets at Veggies Save the Day
    • Summer Bean Soup at Veggie Inspired
    • Creamy Berry-Full Polenta at Care2
    • Grill & Chill Salad at Dianne's Vegan Kitchen
    • Lentil Balls with Zesty Lemon Rice at Cadry's Kitchen
    • Easy Vanilla Chip Buckwheat Bars at Spabettie
    • Portobello Fajita Salad at The Nut-Free Vegan
    • Asparagus Omelet in a Bag at Bake and Destroy

    overhead photo of butternut squash tacos

    Sheet Pan Butternut Squash Tacos

    Roasted butternut squash tacos with tangy tomatillos are an easy, hands-off weeknight meal. It's ready in about 30 minutes!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: butternut squash, tacos
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 223kcal
    Author: Jackie Sobon

    Ingredients

    • 2 cups diced and peeled butternut squash - see note
    • 2 cups chopped baby bella mushrooms
    • 1 15-ounce can black beans - drained and rinsed
    • 1 cup chopped yellow onion
    • 1 tablespoon sunflower oil
    • 1 teaspoon chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon salt - or more, to taste
    • ¼ teaspoon dried oregano
    • ¼ teaspoon paprika
    • pinch of cayenne pepper
    • 2 cups chopped tomatillos - with husks removed
    • 1 cup shredded cabbage
    • 1 jalapeño - thinly sliced
    • 8 small lime wedges

    Instructions

    • Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
    • Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
    • Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired. 
    • Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.

    Notes

    Be sure that the squash is diced--not chopped. It is essential to making this recipe quick. The larger the dice on the squash, the longer it will take to roast!

    Nutrition

    Nutrition Facts
    Sheet Pan Butternut Squash Tacos
    Amount per Serving
    Calories
    223
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    719
    mg
    30
    %
    Potassium
     
    1054
    mg
    30
    %
    Carbohydrates
     
    40
    g
    13
    %
    Fiber
     
    13
    g
    52
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    7771
    IU
    155
    %
    Vitamin C
     
    45
    mg
    55
    %
    Calcium
     
    114
    mg
    11
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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      Recipe Rating




    1. Jenn

      August 20, 2018 at 3:55 pm

      I am loving Jackie's book. I haven't gotten around to making these tacos yet, but they look so good! Definitely putting them on the menu soon!

      Reply
    2. Dianne

      August 20, 2018 at 10:39 am

      I haven't seen butternut squash in the store yet, but as soon as I do, I'm making these tacos!

      Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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