These Refried Butternut Squash Tacos pair a lightly sweet mash of cannellini beans and roasted butternut squash with a tangy grape slaw and pumpkin seeds. They’re a deliciously wholesome twist on tacos. Plus, they’re vegan/plant-based friendly.
Jump to Recipe
We love the balance of flavors in this recipe.
On one hand you’ve got the savory “refried” butternut squash mash. It’s made from a combination of cooked cannellini beans and oven-roasted butternut squash that’s mashed together and lightly pan fried in a splash of oil. Then it’s seasoned with a pat of vegan butter, maple syrup, salt and pepper.
On the other hand you have a simple zesty maple grape slaw made from a cabbage mix, cherry tomatoes, grapes and a sweet and tangy dressing of olive oil, apple cider vinegar, maple syrup, and lime juice.
It all comes together in a warm tortilla, piled with mashed refried butternut squash, grape slaw, pumpkin seeds and a drizzle of maple syrup.
Are you ready to elevate your next Taco Tuesday? 😉
How to Make Butternut Squash Tacos
Make Refried Butternut Squash
Preheat the oven to 400F. Toss the cubed butternut squash with 1 teaspoon of olive oil, ¼ teaspoon of salt, and a dash of black pepper. Spread the seasoned squash out on a baking sheet and cook for 25 to 30 minutes (for fresh squash) or for 10 to 12 minutes (for frozen squash). Once cooked, remove from heat and transfer to a medium bowl.
Fresh squash is the most flavorful option. You can buy a whole butternut squash and easily peel and cube it and then freeze leftovers. Or you can pick up a 10 oz bag of fresh, pre-cut squash. It’s usually in the refrigerated section. As a last resort, use frozen butternut squash. We’ve done it with both fresh and frozen and fresh packs a ton more flavor!
While the squash cooks, drain and rinse the cannellini beans. Add the beans to a small sauce pot and add enough water to cover the top of the beans. Bring the beans to a simmer and cook for 8 to 10 minutes. Drain and transfer the beans to the bowl with the squash.
Mash the beans and butternut squash with the back of a fork or with a potato masher. Mix and mash until most of the beans and squash are well mashed.
Heat 2 teaspoons of olive oil in a large skillet over medium heat. Spoon the squash-bean mixture to the hot pan and flatten in an even layer. Let the beans sit undisturbed in the pan until the bottom begins to brown, roughly 5 to 7 minutes.
Add butter, maple syrup, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well to combine and remove from heat.
Make the Tangy Maple Grape Slaw
Transfer coleslaw mix to a serving bowl. Half tomatoes and grapes and transfer to the same bowl as the coleslaw mix.
Make the slaw dressing by whisking together the olive oil, apple cider vinegar, maple syrup, lime juice, salt and pepper. Drizzle over grape-slaw mixture.
Serve the Refried Butternut Squash Tacos
Wrap the tortillas in foil and heat in the oven for 5 to 7 minutes. Alternately, you can spread the tortillas out on a baking sheet and heat them in the oven, uncovered, for 5 to 7 minutes. Or you can wrap them with a kitchen towel and heat them in the microwave for 30 seconds, or until warm.
Serve by spreading out a spoonful of refried butternut squash on the warm tortilla. Top with coleslaw mix, tomato-grape mixture and pumpkin seeds. Finish with a light drizzle of honey (or agave for vegan option), if desired (about 1 teaspoon).
Let us know what you think about this recipe for Refried Butternut Squash Tacos by dropping a comment and/or rating below.
Looking for more dinner inspiration? Check out these recipes:
- Spaghetti Squash with Sausage and Miso Mushrooms
- Healthier Turkey Swedish Meatballs
- Pumpkin Miso Ramen with Maple Mushrooms
- Butternut Squash and Spinach Lasagna Rolls
- Chicken Sausage and Pepper Pockets
Refried Butternut Squash Tacos
Ingredients
Refried Butternut Squash
- 10 oz butternut squash, cubed (about 2 cups)
- 1 13.4 oz can cannellini beans, drained and rinsed
- 1 Tbsp extra virgin olive oil, divided
- ½ Tbsp vegan, low fat, or unsalted butter
- 2 tsp maple syrup, divided (honey or agave works too)
- 1 tsp sea salt, divided
- ½ tsp cracked black pepper, divided
- 10 flour, whole wheat, or corn tortillas
- 3 Tbsp pumpkin seeds (garnish)
- 1 lime, quartered
Tangy Maple Grape Slaw
- 2 c shredded cabbage or coleslaw mix
- 1 c red grapes, halved
- 8 oz cherry tomatoes, halved (1/2 pint)
- 3 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp pure maple syrup
- 1 lime, juiced
- salt and pepper, to taste
Instructions
- Preheat the oven to 400F. Toss cubed butternut squash with 1 teaspoon of olive oil, ¼ teaspoon of salt, and a dash of black pepper. Spread the seasoned squash out on a baking sheet and cook for 25 to 30 minutes (fresh squash) or 10 to 12 minutes (frozen squash). Once cooked, remove from heat and transfer to a medium bowl.
- While the squash cooks, drain and rinse the cannellini beans. Add the beans to a small sauce pot and add enough water to cover the top of the beans. Bring the beans to a simmer and cook for 8 to 10 minutes. Drain and transfer the beans to the bowl with the squash.
- Mash the beans and butternut squash with the back of a fork or with a potato masher. Mix and mash until most of the beans and squash are well mashed.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Spoon the squash-bean mixture to the hot pan and flatten in an even layer. Let the beans sit undisturbed in the pan until the bottom begins to brown, roughly 5 to 7 minutes.
- Add butter, maple syrup, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well to combine and remove from heat.
- Transfer coleslaw mix to a serving bowl. Half tomatoes and grapes and transfer to the same bowl as the coleslaw mix.
- Make the slaw dressing by whisking together the olive oil, apple cider vinegar, maple syrup, lime juice, salt and pepper. Drizzle over grape-slaw mixture.
- Wrap tortillas in foil and heat in the oven for 5 to 7 minutes. Alternately, you can spread the tortillas out on a baking sheet and heat them in the oven, uncovered, for 5 to 7 minutes. Or you can wrap them with a kitchen towel and heat them in the microwave for 30 seconds, or until warm.
- Serve by spreading out a spoonful of refried butternut squash on the warm tortilla. Top with grape slaw, pumpkin seeds, and a squeeze of fresh lime. Finish with a light drizzle of maple syrup (or honey), if desired (about 1 teaspoon).
This is an awesome idea. Can’t wait to try it!