Published: · Modified: by Richa 49 Comments
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These Pulled Butternut Squash Tacos have shredded Squash cooked in traditional Chipotle Sauce and served with crunchy slaw. Free of Dairy, egg, nut, soy, gluten,
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Ack.. Cinco De mayo is coming up too soon. so lets make some Tacos!
These super easy Shredded Butternut Squash Tacos. Shred the squash or use a spiralizer to make noodles. Cook it up with Chipotle sauce or roasted pasilla chile or guajillo chile sauce. Serve it up on soft tacos with greens, red cabbage, jalapenos, salsa, cilantro and all the fix ins. The squash does not get all mushy and stays shredded. It takes 10+ minutes to go from crunchy to soft. Cook to preference for texture.
Add some black beans or chickpeas or corn to the butternut, add the squash to burritos or make skinny taquitos.
More Tacos andMexicandishes.
Chickpea Cauliflower Tacos with lentil bean tortillas. GF
White Bean Quesadilla.
Nacho Mac Casserole
Refried Bean Pizza
Stuffed Avocados GF
Steps:
Shred the Butternut orSpaghettior other squash. Or use shredded jackfruit.
Add to a pan with oil and roast for 2 minutes. Add the sauce and spices and mix well.
Cook until tender. Prepare the toppings. Load up the Tortillas with greens, cabbage, squash, salsa, sour cream, avocado and more.
Serve warm.
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5 from 1 vote
Pulled Butternut Squash Tacos
These Pulled Butternut Squash Tacos have shredded Squash cooked in traditional Chipotle Sauce and served with crunchy slaw. Free of Dairy, egg, nut, soy, gluten,
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: taco
Cuisine: fusion
Servings: 2
Calories: 339kcal
Author: Vegan Richa
Ingredients
For Pulled Butternut
- 1/2 (0.5) butternut squash 3 loaded cups shredded
- 1 tsp oil
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (34.27 ml) + 2 Tbsp traditional Chipotle sauce or use bbq sauce + taco spice
- Or use my Chipotle Garlic Sauce (use less water)
- 1/4 tsp (0.25 tsp) cumin powder
- 1/2 tsp (0.5 tsp) oregano
- 1/4 tsp (0.25 tsp) garlic powder
- generous dash of black pepper
- a generous dash of chipotle pepper powder
- 2 Tbsp water
For Tacos
- Corn chia Tortillas or regular tortillas
- pickled Jalapenos
- pico de gallo
- Red cabbage slaw or shredded cabbage toss the cabbage in salt, pepper and lemon juice, add crunchy shredded veggies like carrot for added texture.
- Avocado or guacamole
- Vegan sour cream or vegan chipotle ranch
- Cilantro & lemon juice
Instructions
In a large pan, add oil and heat at medium heat.
Add the squash and salt and cook for 2 minutes.
Add Chipotle sauce, cumin, oregano, garlic, black pepper and chipotle pepper powder and water. Mix well.
Cover and cook for 10-12 minutes until the squash is tender. do not overcook or overstir. Stir 2-3 times in between. Taste and adjust sauce, salt, spice.
Layer greens and cabbage on the tortillas, add the squash, a drizzle of lemon juice, sour cream or chipotle ranch, guacamole, jalapenos and chopped cilantro. Serve warm.
Notes
For variations: Add black beans to the butternut after 10 minutes and cook for 3-4 minutes until the beans are hot. If using jackfruit, use canned. Drain, wash and flake it using hands to a shredded consistency. Cook for 20-30 minutes with the sauce and spices. Add more water if needed.
Nutritional values based on one serving
Nutrition
Nutrition Facts
Pulled Butternut Squash Tacos
Amount Per Serving
Calories 339Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 684mg30%
Potassium 1258mg36%
Carbohydrates 47g16%
Fiber 11g46%
Sugar 17g19%
Protein 5g10%
Vitamin A 20410IU408%
Vitamin C 50.9mg62%
Calcium 114mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
“I became a vegan the day I watched a video of a calf being born on a dairy farm. the baby was dragged away from his mother before he hit the ground. the helpless calf strained his head backwards to find his mother. the mother bolted after her son and exploded into a rage when the rancher slammed the gate on her. She wailed the saddest noise i’d ever heard an animal make, and then thrashed and dug into the ground, burying her face in the muddy placenta.” ~ james mcwilliams
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Reader Interactions
Comments
Evon
I made this tonight, and we really enjoyed it, BUT
I made one slip—the only chipolte sauce I could find at the market happened to be a chipolte “barbeque” sauce!!! so my squash was a little sweet and overpowered the tacos which we filled with black beans, a seasoned red cabbage slaw, and avocado.
Richa, is there another type of chipolte sauce out there that I could have used?Reply
Amanda
Is that a cilantro sauce in the pictures? Would love a recipe for that sauce, doesn’t seem to be included in this recipe.
Reply
Richa
Its just avocado cilantro lime salt and pepper.
Reply
Autonomy
interesting recipe but would have to leave out the sour cream / ranch to be vegan. also wonder – for a meal, where’s the protein.? Still a great side dish recipe.
Reply
Richa
its vegan sour cream and vegan ranch. its a vegan site and vegan recipe. you can add beans to it. the ranch i use is usually cashew based, so that adds enough protein for a light meal.
Reply
Christine McMahan
Hi Richa, do you make your cashew based chipotle ranch or do you purchase it? i would love to buy some.
I’m trying these tonight!!Thanks
Reply
Kelsey
Has anyone tried with spaghetti squash? I noticed at the top of the post you mentioned that you could also use spaghetti squash
Reply
Kim
Could you cook the butternut squash first, shred it, then stir in towards the end?
Reply
Richa
it will not shred then. the squash becomes too soft when cooked. You can cube it to small pieces, toss in the sauces, heat up and add to the tacos.
Reply
Corrin Radd
I used your idea here and added pintos and hominy and made “three sisters” tacos. Thanks for the inspiration.
Reply
Sunday Morning Banana Pancakes
Such a fun and amazing recipe Richa!
Reply
Kelsey M
Wow this looks unbelievable- I’ve never thought of using butternut squash as a pulled “pork”. Can’t wait to try it!
Reply
The Vegan Cookie Fairy
We don’t celebrate Cinco de Mayo in the UK but I would definitely try these, they look yum 🙂 How would you shred a butternut, though? They’re a bit tough, I’m afraid they’d break my spiraliser and grater.
Reply
Richa
i used a large grater and a husband 🙂 the large steel grater. something like this https://www.amazon.com/Adcraft-GS-25-Height-Stainless-4-Sided/dp/B004NG9EBS is quite sturdy. or you can use the shredder blade in a food processor.
Reply
Emily @It comes naturally blog
Ha – I was wondering the same thing, my spiraliser would never hold up against butternut. “Oh husband of mine…”
Reply
Richa
yeah large sturdy grater and husband it is then.
Reply
Bobbie {the vegan crew}
Genius! I never would have thought to do something like this with the squash — I love it! 🙂
Reply
Kelly @ hidden fruits and veggies
Tacos are one of my absolute favorite foods, but we tend to be pretty boring with them (because if they’re already delicious, why reinvent the wheel?). Totally loving this idea! Beats the pants off seasoned TVP, that’s for sure!
Reply
Raquel @ My California Roots
What a clever idea! Hopefully I’ll get these in before Cinco de Mayo!
Reply
Caitlin
genius!!! i cannot wait to make these, lady. they look phenomenal.
Reply
Dearna @tohercore
What a great idea! This looks delicious, I love Mexican food and I love including lots of vegetables in my meals, so this is the perfect dish for me 🙂
Reply
Rajani
That’s a delightful use of flavours and colours in this tacos!
Reply
Meredith @ Unexpectedly Magnificent
Brilliant! I can’t wait to try these. I love finding vegan variations on traditional meat dishes. 🙂
Reply
Shannon
WHOA! I do not usually feel compelled by savory stuff, but these tacos sound so dreamy. I am all about using more vegetables since I am not the biggest fan of mock meat!
Reply
Richa
they are on the sweet side. 🙂
Reply
Lisa Kelly
you are a freakin genius!
Reply
Anne @aveganadventure
These look gorgeous — I’m already dreaming about dinner! I love the idea of adding black beans and corn, too.
Reply
Anonymous
Thanks Richal, all these recipes look so good!
Reply
Gabby @ the veggie nook
Genius! It’s funny because I accidentally made something similar with butternut squash the other day, but didn’t think to use it this way at all!
Reply
June
Wow, I never would have thought of using butternut squash as a meat analogue! That’s pretty unique. Will have to celebrate Cinco de Mayo right along with you 🙂
Reply
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