Sheet Pan Butternut Squash Tacos from VYA on the Go!

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!
Course Main Course
Cuisine Vegan
Keyword butternut squash, tacos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 355kcal
Author Jackie Sobon


  • 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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt or more, to taste
  • 1/4 teaspoon dried oregano
  • 1/4 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


  • 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.


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!


Calories: 355kcal