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Butternut Squash Tacos

2012 October 28

I was planning on making butternut squash tacos for dinner the night I made these nachos.  I had this combination idea in my head for a couple days and finally decided to go for it: beans, butternut squash, avocado, bleu cheese.  My husband was messing around in the kitchen when I got home and he saw me pop the giant golden squash into the microwave (I microwave it for a few minutes prior to cutting + roasting it).


At that point he said to me, “Do you think my leftover pasta is still good?”  I’m not quite sure why he thinks that I would know how good his pasta (from a meal he ate without me) would be – as if I’m some food spoilage almanac.  Naturally I said that the pasta was most likely bad but it was N.B.D. because I was making tacos.


He was thrilled.  Tacos are his favorite.  “Then what is the squash for?” he asked.  Tacos.  “Tacos?  I thought you were making real tacos?”  These are real tacos.  A corn tortilla shell with stuff in it.  That’s a taco if I ever saw one.  “Oh, okay.  Well I think I’ll have my pasta.”

And with that, my tacos turned into nachos.  It is much easier to serve for one that way.  You can make this into either tacos or nachos, the choice is yours, just be sure to make them.  The combination was out of control.  I made this meal 4 times in 5 days.

Butternut Squash Tacos with avocado and bleu cheese (or nachos, too!)


  • 1 butternut squash, cut in half
  • 1 15 oz can of beans (I used kidney beans once and black beans once)
  • 1 avocado
  • 1/4 cup crumbled bleu cheese
  • salt
  • 1/2 tsp ground coriander
  • 1 tsp chili powder


  1. Preheat oven to 450 degrees. Place squash cut side up on a baking pan and cook 30-35 minutes or until tender. Remove from oven, let cool slightly, and cut ONE HALF (or about 2 cups) of the squash into 1/2″ dice. Reserve the other half for another use.
  2. Coat baking pan with cooking spray and arrange cut squash pieces evenly. Sprinkle salt, coriander, chili powder. Spread washed and drained beans on top of the squash and return baking pan to oven to cook for 5-10 minutes more until warmed through.
  3. Meanwhile dice avocado into small pieces and squeeze lemon or lime juice over it, if desired.
  4. Arrange taco shells or tortilla chips on a plate and top with squash mixture. Arrange fresh avocado and bleu cheese on top of nachos or taco shells. Serve immediately.

  • Kate

    I would never think to combine squash and blue cheese!