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    Butternut Squash rolled up Taquitos

    You BUTTERNUT miss out on trying this recipe on your next  TACO TUESDAY! These Butternut Squash taquitos with Zesty Cilantro sauce give the perfect balance of flavor and sweetness. This recipe is definitely a must try! 


    1 1/2 of Butternut squash cut in 1 inch cubes

    2 Tbsp of Zesty Cilantro

    1/4 teaspoon of salt 

    1/4 teaspoon of pepper

    1/2 pound of shredded chicken or one can of black beans

    8 corn tortillas (12 if it is the street taco size) 

    Olive oil for brushing the tacos

    For toppings: Corn, sour cream, some more Zesty Cilantro, and fresh cilantro for garnish. 


    PREHEAT oven 425 F

    (For pan directions) ADD your 1 inch cubes of squash to a medium high heat pan and saute with a little bit of oil for 8 minutes or until tender. (To make this recipe easier, we purchased the butternut squash already cut in cubes from Trader Joe's. This one comes with microwavable instructions so feel free to follow them to get the squash tender)

    ADD the squash to a bowl and mash it with a fork. Mix in your choice of protein, Zesty Cilantro sauce, salt and pepper. 

    ADD two spoons of this squash mixture to each tortilla and roll them tightly. Place them seam down in a baking sheet and repeat this process until you finish the mixture. 

    BRUSH all your tacos with some olive oil and bake for 18-20 minutes. 

    ADD all your favorite toppings and serve warm! 

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