Tis’ the season for all things squash! We’re about to get into lots of hearty fall/holiday meals so here is great light and easy butternut squash recipe that is delicious and packed with veggies! Also, I‘lll take any excuse to eat tacos :). This is a quick and easy lunch, dinner or even breakfast with scrambled eggs!


  • 1 small butternut squash or half of a larger one, cubed into 1/2 in chunks
  • half a red onion, diced
  • 1 bell pepper (any color), diced
  • 1 or 2 jalapeños (depending on how spicy you like it), diced
  • 1 can of black beans, rinsed and drained
  • 1/2 tsp smoked paprika
  • 1-2 tsp chili powder
  • 1/2 tsp cumin
  • Pinch of cayenne pepper (optional)
  • salt and pepper to taste
  • olive oil
  • corn tortillas
  • avocado
  • salsa
  • cilantro
  • lime

Begin by sautéing the butternut squash in olive oil on medium high heat.   After about 5-7 minutes or once the butternut squash is soft add the diced onion and let brown together for 5-7 more minutes. Last add the bell pepper, jalapeño, black beans, smoked paprika, chili powder, cumin, cayenne pepper, salt and pepper and stir together. Let cook together for 5-10 minutes stirring occasionally.  As this comes together toast up your tortillas and slice up some avocado. 

Give a little taste test for seasoning and now you’re ready to plate! Top your tortillas with the butternut squash and black bean mixture, add a few slices of avocado, a squeeze of lime, some salsa and cilantro if you wish.  SO delicious!! Let me know if you make this, hope you enjoy!