Okay, let's talk tacos. These aren’t your average Tuesday night tacos; these are elevated, autumnal masterpieces featuring the sweet and savory deliciousness of butternut squash and the earthy aroma of sage. I was inspired to create this recipe during a particularly chilly autumn evening—I needed something warm, comforting, and, well, utterly delicious. These tacos deliver on all fronts!
The recipe itself is surprisingly straightforward. The key is to roast the butternut squash until it’s perfectly tender and slightly caramelized. Roasting brings out its natural sweetness, creating a depth of flavor that's simply irresistible. Oh, and the sage? Don't underestimate its power! Its slightly peppery flavor is the perfect counterpoint to the sweetness of the squash. It’s a match made in culinary heaven, really. I mean, how could such delicious simplicity not be perfect?
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Required Equipments
- Large skillet
- Baking sheet
- Mixing bowls
- Measuring cups and spoons
- Sharp knife
- Wooden spoon
- Taco shells
Butternut Squash Tacos with Sage: Frequently Asked Questions
Butternut Squash Tacos with Sage
These Butternut Squash Tacos with Sage are a delicious and easy fall recipe. Sweet butternut squash, fragrant sage, and your favorite taco toppings combine for a truly satisfying meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C).
- Peel and deseed the butternut squash. Chop it into roughly 1-inch cubes.
- Toss the squash cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them on a baking sheet.
- Roast the squash for about 20-25 minutes, or until tender and slightly caramelized. Flip halfway through to ensure even cooking. It's done when a fork easily pierces the cubes. Mmm, delicious!
- While the squash is roasting, prepare the sage. Roughly chop 2 tablespoons of fresh sage leaves. If you are using dried, remember to use less (about 1 teaspoon).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped sage and cook for about 1 minute, or until fragrant. Don't burn it!
- Add the roasted butternut squash to the skillet with the sage. Stir to combine.
- Cook for another 2-3 minutes, allowing the flavors to meld beautifully.
- Season with additional salt and pepper to taste. You might want a little extra seasoning here; it depends on your taste!
- Warm your taco shells according to package directions. Some prefer to warm them in the oven, some just in a pan.
- Fill each taco shell with the butternut squash mixture.
- Top with your favorite taco toppings—sour cream (or Greek yogurt!), shredded cheese, salsa, or maybe even some sliced avocado. Get creative and have fun!
- Serve immediately and enjoy!
📝 Notes
- For best results, use a high-quality olive oil.
- Feel free to adjust the amount of sage to your liking.
- Add other veggies! Onions or bell peppers would be fantastic additions!
🍎 Nutrition
Calories: 350
Protein: 10g
Fat: 15g
Carbohydrates: 50g
Fiber: 5g
Calcium: 20mg
