Go Back Email Link
–+ servings
Ella Cooks

Cozy Fall Butternut Tacos with Smoky Maple Butter and Pink Onions

Love it? Click to rate
Be the first to rate this recipe!
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Snack
Cuisine: Mexican
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

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

Method
 

Method
  1. 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.
  2. 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.
  3. 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.
  4. Make the slaw. Stir mayonnaise or yogurt with lime juice, salt, and pepper. Toss with cabbage and cilantro.
  5. Warm tortillas in a dry skillet until pliable. Drain the pickled onions.
  6. 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.

Nutrition

Calories: 440kcalCarbohydrates: 58gProtein: 11gFat: 20gFiber: 8g

Notes

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.

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.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe