Roasted Butternut Squash Tacos with Chipotle Lime Drizzle

The first time I made roasted squash tacos, I was trying to impress a friend who swore tacos meant meat and only meat.

I roasted a mix of delicata and butternut until the edges caramelized, then tossed them with smoky chipotle and a squeeze of lime.

When we took that first bite, sweet, spicy, cool crema and all, my friend’s skeptical look softened into a grin. By the third taco, they were asking for the recipe.

Now those bright cozy tacos have become my go-to for casual dinner parties and proof that a veg-forward meal can be just as satisfying as anything else.

In this guide, we’ll talk about how to roast squash, build flavor with spices, and assemble the tacos so they feel restaurant-worthy without being complicated.

What Ingredients Do You Need

For the roasted butternut squash

• 1 medium peeled, seed removed butternut squash, and cut into half moons or cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Pinch of salt and pepper

For the chipotle lime drizzle

• ½ cup sour cream or Greek yogurt
• 1 tablespoon of adobo sauce
• 1 chipotle pepper, minced
• 1 tablespoon fresh lime juice
• Pinch of salt

For serving

• 8 corn tortillas or flour tortillas, warmed
• 1 cup black beans, warmed in a small pot with a pinch of cumin and salt
• 1 cup shredded slaw (cabbage or a bagged mix works fine)
• ¼ cup cotija cheese, crumbled
• 2 tablespoons pepitas, lightly toasted
• Fresh cilantro leaves, chopped
• Salsa of choice for extra heat or freshness

How To Make This Dish

Preheat and prep

• Have your oven preheat to 400°F or 200°C.
• Put a sheet of parchment paper (nonstick baking paper) on a baking sheet that has raised edges. The parchment keeps food from sticking and makes cleanup easier; the rim on the baking sheet prevents juices or oil from spilling.

Roast the squash

• Get a large bowl and put the butternut squash cubes inside.
• Drizzle with olive oil, then dust with ground cumin, some chili powder, and season with pepper and salt. Toss the squash until evenly coated.
• Spread the pieces in one layer on the baking sheet and bake for 25–30 minutes. While the squash is roasting on the baking sheet, shake or turn the pieces one time when about half of the cooking time has passed (for example, after ~12–15 minutes if roasting 25–30 minutes total).
• Continue roasting after that single toss until the squash is cooked through (soft when pierced with a fork) and the edges or surfaces show light caramelization or browning. The toss helps the squash cook evenly and develop those browned edges.

How do you make lime crema for roasted squash tacos?

In the bowl of a small food processor, mix Greek yogurt or sour cream together with fresh lime juice, adobo, and a pinch of salt. Blend until smooth and tangy.

This lime crema is a refreshing drizzle that balances the smoky chipotle heat and the sweetness of the squash.

If you don’t have a processor, just mince some chipotle peppers finely and stir them into the crema. It’s simple but feels special, and it makes every bite sing.

Warm the tortillas

Get a skillet, have it heat up over medium heat. Or use cast iron for nice char marks. Heat each tortilla, about 30 seconds on one side, then flip it and heat the other side for about 30 seconds. Keep them wrapped in a clean towel.

Assemble the tacos

Lay out the tortillas and start with a spoonful of black beans.Take as much roasted butternut squash as you like and add to it, then top with slaw, cotija, and pepitas.

Drizzle the chipotle lime crema over everything. Add some fresh cilantro as garnish plus some salsa if you like. Serve and enjoy.

What makes this squash tacos recipe so versatile?

It’s a taco recipe that adapts easily. Swap in sweet potatoes for variety, add beans in a small pot for extra protein, or change up toppings with avocado or fresh lime wedges.

You can even try a drizzle of Greek yogurt instead of sour cream. Because winter squash varieties all roast beautifully, you can rotate between butternut, acorn squash, and kabocha squash without losing flavor.

This flexibility makes it a recipe you’ll return to all season long.

Are squash tacos really filling enough?

Yes, especially when paired with black beans and hearty toppings. Squash is naturally dense and satisfying, especially when roasted.

The roasted squash mixed with tortillas, crema, and crunchy slaw creates a meal that feels abundant. Adding salsa or cotija brings another layer of flavor.

You’ll find that even die-hard meat lovers appreciate how hearty these tacos can be. It’s the kind of vegetarian tacos that shows plant-based meals can be as satisfying as traditional versions.

Can this recipe fit into a weeknight routine?

Definitely. The cooking time is short, especially if you use delicata squash or butternut already cut into cubes.

Preheat the oven, toss squash with olive oil, season with salt, and roast while you prep toppings. In less than 40 minutes, you’ll have squash that’s tender and starting to brown, tortillas ready, and toppings arranged.

With everything laid out, all you need to do is assemble the tacos and enjoy. It’s one of those meals that feels festive yet manageable, even on a weeknight.

Final Thoughts

Roasted squash tacos are a fresh, colorful way to bring winter squash into your kitchen. Whether you’re using roasted delicata squash tacos or roasted butternut squash tacos, the pairing of smoky chipotle, cool lime crema, and crunchy toppings is irresistible.

This reminds me of what you get with a wild mushroom risotto dish.

With a hot oven, a baking sheet, and a few spices, you can turn simple squash into a meal that feels both comforting and elevated.