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Butterut Squash Breakfast Tacos

Butternut Squash Breakfast Tacos

Delicious and healthy vegetarian butternut squash breakfast tacos filled with roasted butternut squash, eggs and an avocado cream sauce are sure to spice up your morning! They’re a great way to use leftover butternut squash. (gluten-free, nut-free, vegetarian, dairy-free option)

Ingredients

Scale

For the Tacos:

  • 2 cups butternut squash cubes
  • 1/4 red onion, sliced
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • Pinch salt
  • Pinch freshly cracked pepper
  • 4 large eggs, scrambled or fried

For the Avocado Cream Sauce:

  • 1/2 small avocado
  • 1/4 cup greek yogurt*
  • 1 tbsp cilantro
  • Juice from 1/2 lime

For serving:

  • 8 warmed corn tortillas
  • Jalapeno, sliced
  • Cotija cheese**
  • Cilantro

Instructions

  1. Preheat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
  2. In a large bowl, toss squash cubes and onion with olive oil, smoked paprika, cumin, salt and pepper. Spread onto the baking sheet in a single layer. Roast 30-45 minutes, stirring every 10-15 minutes.
  3. Meanwhile, prepare avocado cream sauce by blending avocado, yogurt, cilantro ad lime in a food processor or blender.
  4. Cook eggs as desired during last 5 minutes of squash cooking.
  5. To assemble tacos, spoon butternut squash mixture and eggs onto tortillas. Drizzle with avocado sauce and sprinkle with cotija, cilantro and jalapenos (optional).
  6. Enjoy!

Notes

*non-dairy yogurt for dairy-free
**omit for dairy-free

Keywords: butternut squash tacos, vegetarian tacos