Butternut Squash Tacos

butternut squash tacos

tacos stuffed with pumpkin al pastor

serves 2.



  • 1 1/2 lbs tomatillos
  • 1/2 cup onions, minced
  • 2 cloves garlic
  • 1/2 cup cilantro leaves
  • 1 tablespoon lime juice
  • 1 serrano chile
  • Salt and pepper to taste


  • 6 cups pumpkin flesh, peeled and cut into 1/2” cubes
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon taco seasoning
  • 2 tablespoons olive oil 


  • 3 tablespoons Spero Original Cream Cheese
  • Juice of 1 lime
  • 1/4 teaspoon sea salt


  • 6-8 4” corn tortillas
  • 1 15oz can of black beans, drained
  • 1 avocado, cut into slices
  • 6-8 sprigs of cilantro
  • 1/4 cup purple cabbage, thinly sliced
  • 1 lime cut into wedges


  1. Bring a pot of water to a boil. Peel the papery tomatillo skins from the outside of the tomatillo. Put the tomatillos into the pot and boil for 5 minutes. Remove from the water when they are boiled and transfer to a food processor along with the rest of the salsa ingredients. Process until the salsa is chunky and well combined. 
  2. Preheat the oven to 400°F. Toss the cut butternut squash flesh with the sea salt, black pepper, taco seasoning, and olive oil until well combined. Spread the butternut squash onto a sheet pan and roast for 20 minutes or until browned and tender. 
  3. To make the lime crema, in a small bowl mix the Spero Original Cream Cheese, lime juice and sea salt. Stir until well combined. Set aside until ready to use. 
  4. To prepare the tortillas, heat a skillet over medium heat and place the tortillas in the skillet until lightly cooked on both sides. Wrap the cooked tortillas in a clean cloth while you finish warming the rest of the tortillas 
  5. To build the tacos, take a tortilla and add a little bit of the black beans, the butternut squash filling and a few slices of avocado. Garnish each taco with some lime crema, tomatillo salsa, cilantro, and purple cabbage. Serve with fresh lime.

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