Name: Cozy Fall Butternut Tacos with Smoky Maple Butter and Pink Onions
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 small red onion (thinly sliced); ½ cup apple cider vinegar; ½ cup water; 1 tbsp granulated sugar; 1 tsp fine salt; 1 medium butternut squash (about 2 to 2½ lb, peeled, seeded, cut into ¾ inch cubes); 2 tbsp olive oil; 1 tsp fine salt; ½ tsp black pepper; 1½ tsp smoked paprika; ½ tsp chili powder; ¼ tsp ground cinnamon; 3 tbsp unsalted butter; 3 tbsp pure maple syrup; 2 cups finely shredded green or napa cabbage; ¼ cup cilantro (chopped); ⅓ cup mayonnaise or thick Greek yogurt; 1 tbsp fresh lime juice (plus extra wedges for serving); Pinch of salt and pepper; 8 small corn tortillas; ½ cup crumbled feta or cotija; ¼ cup toasted pepitas; Extra cilantro for garnish

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These tacos are pure cozy fall energy. Roasted butternut squash gets tossed in smoky maple butter so every cube turns glossy, sweet, and a little charred at the edges. A quick-pickled red onion adds a bright pink pop, and a simple lime slaw brings cool creaminess. They look gorgeous on the table, taste even better, and the whole pan disappears fast.

Why It’s So Good

The maple butter caramelizes on the squash for sweet and smoky depth, the tangy onions cut the richness, and the slaw adds crunch and a cooling finish. Every bite hits sweet, salty, tangy, and creamy at once.

Serves & Timings

Serves: 4 (about 8 tacos) · Active Prep: 20 minutes · Cook Time: 25 minutes · Additional Passive Time: 10 minutes pickling · Total Time: about 55 minutes

Equipment

Half sheet pan, parchment
Mixing bowls, medium and small
Chef’s knife and chopping board
Measuring cups and spoons
Small saucepan or microwave safe jug
Tongs or spatula
Skillet for warming tortillas
Citrus juicer

Ingredients

Quick Pickled Red Onion

1 small red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp granulated sugar
1 tsp fine salt

Smoky Maple Butter Butternut

1 medium butternut squash, about 2 to 2½ lb, peeled, seeded, cut into ¾ inch cubes
2 tbsp olive oil
1 tsp fine salt
½ tsp black pepper
1½ tsp smoked paprika
½ tsp chili powder
¼ tsp ground cinnamon
3 tbsp unsalted butter
3 tbsp pure maple syrup

Lime Slaw and Assembly

2 cups finely shredded green or napa cabbage
¼ cup cilantro, chopped
⅓ cup mayonnaise or thick Greek yogurt
1 tbsp fresh lime juice, plus extra wedges for serving
Pinch of salt and pepper
8 small corn tortillas
½ cup crumbled feta or cotija
¼ cup toasted pepitas
Extra cilantro for garnish

Method

Make the pickled onions. Add vinegar, water, sugar, and salt to a small saucepan. Warm until the sugar dissolves. Pour over the sliced onion in a bowl or jar and set aside for at least 10 minutes while you cook.
Heat oven to 425°F. Line a sheet pan with parchment. Toss squash cubes with olive oil, salt, pepper, smoked paprika, chili powder, and cinnamon. Spread in a single layer and roast 22 to 25 minutes, stirring once, until tender with caramelized edges.
Near the end of roasting, melt butter with maple syrup in a small jug. When the squash is cooked, pour the warm maple butter over the hot squash on the pan and toss to coat. Return to the oven for 2 to 3 minutes so it turns glossy and sticky.
Make the slaw. Stir mayonnaise or yogurt with lime juice, salt, and pepper. Toss with cabbage and cilantro.
Warm tortillas in a dry skillet until pliable. Drain the pickled onions.
Build tacos. Add a generous spoon of slaw, top with smoky maple butternut, then add pickled red onion. Finish with feta or cotija, toasted pepitas, extra cilantro, and a squeeze of lime.

Tips & Variations

Use pre cut squash to save time, just keep cube size uniform for even roasting.
Add protein by sprinkling warm black beans in the tortillas before the squash.
Make it vegan by using plant based butter and dairy free yogurt or a simple lime vinaigrette for the slaw.
Add heat with a drizzle of hot honey or a few pickled jalapeño slices.

Compact Nutrition (Per Serving — Approximate)

Calories: 440 · Protein: 11 g · Fat: 20 g · Carbs: 58 g · Fibre: 8 g

FAQ

Q: Can I roast the squash ahead
A: Yes, rewarm on a hot sheet pan for 5 minutes, then toss with the maple butter so it gets glossy again.

Q: Corn or flour tortillas
A: Corn gives great flavor and holds up to the saucy filling, but flour works if that is what you have.

Q: How long do the pickled onions keep
A: Up to 2 weeks in the fridge. They are great on sandwiches and salads too.

Ella Cooks