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Vegan Butternut Squash Tacos | The Foodie Dietitian @karalydon

Vegan Butternut Squash and Tempeh Tacos

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  • Yield: Makes ~10 tacos


Vegan butternut squash and tempeh tacos topped with salsa verde make for a comforting and satisfying fall meal with a southwest twist!



For the tacos:

  • 1 small butternut squash, peeled and cut in 1/2-inch cubes
  • 4 tbsp olive oil, divided
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tbsp taco seasoning
  • Juice of 1/2 lime
  • 8oz package of tempeh, crumbled (using your hands)
  • 1/2 small bunch of cilantro, stems removed and chopped
  • 10 corn tortillas
  • Avocado slices and lime wedges to serve
  • Optional toppings for vegetarians: queso fresco and/or plain Greek yogurt

For the Salsa Verde (adapted from Confessions of a Foodie):

  • 1/2 lb tomatillos, husks removed and rinsed
  • 1 jalapeño pepper, cut in half lengthwise, veins removed
  • 1/2 medium yellow onion (chop 1/4 onion and leave the other 1/4 whole)
  • 1 clove garlic
  • 1/3 cup water
  • 1/2 tsp lime juice
  • 1/4 tsp salt
  • 1/2 small bunch of cilantro, stems removed and chopped


For the tacos:

  1. Toss the butternut squash with 2 tbsp olive oil, cumin, cinnamon, salt and pepper. Place squash on a large skillet over medium-high heat and cook until tender and browned, about 10-15 minutes.
  2. In a large saucepan, add olive oil over medium heat. Once oil is hot, add chopped onion and cook for about 3 minutes. Add garlic, and let cook for another couple minutes, until fragrant and before browning.
  3. Add crumbled tempeh, taco seasoning, lime juice, and stir to combine. Let cook for another couple minutes, remove from heat and add cilantro.
  4. Place corn tortillas over an open flame (medium heat) on the stovetop. Let cook until tortilla begins to bubble and brown, less than a minute. Using tongs, flip over to cook the other side, until it begins to brown and bubble.
  5. Assemble tacos by adding the tempeh mixture, butternut squash, and salsa verde. Top with a squeeze of lime and avocado slices.
  6. Optional for vegetarians: add queso fresco and/or plain Greek yogurt as a topping.

For the Salsa Verde (adapted from Confessions of a Foodie):

  1. Roast tomatillos, onion wedge, garlic, and jalapeno on a lightly greased skillet over medium-high heat. Using tongs, continue to rotate vegetables so that they’re blistered on every side. Roast until tender and blistered, about 10 minutes (note: tomatillos will take longer).
  2. Transfer onion, pepper, garlic, and tomatillos to a food processor. Add lime juice and water. Pulse to combine until smooth. Add salt to taste. Transfer to a serving bowl and stir in chopped onion and cilantro.


Tomatillos will take longer to roast (wait until they start to release their juices to remove from heat).