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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, 
Pulled Butternut Squash Tacos | Vegan Richa

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.

Pulled Butternut Squash Tacos | Vegan Richa


More Tacos and Mexican dishes.
Chickpea Cauliflower Tacos with lentil bean tortillas. GF
White Bean Quesadilla.
Nacho Mac Casserole
Refried Bean Pizza
Stuffed Avocados GF

 Steps:
Shred the Butternut or Spaghetti or 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.

Vegan Shredded Butternut Squash Tacos

Pulled Butternut Squash Tacos

5 from 1 vote
By: Vegan Richa
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 2
Course: taco
Cuisine: fusion
Butternut Squash Tacos | VeganRicha.com
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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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Ingredients 
 

For Pulled Butternut

  • 1/2 butternut squash, 3 loaded cups shredded
  • 1 tsp oil
  • 1/4 tsp salt
  • 1/4 cup + 2 Tbsp traditional Chipotle sauce , or use bbq sauce + taco spice
  • Or use my Chipotle Garlic Sauce , (use less water)
  • 1/4 tsp cumin powder
  • 1/2 tsp oregano
  • 1/4 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

Calories: 339kcal, Carbohydrates: 47g, Protein: 5g, Fat: 17g, Saturated Fat: 2g, Sodium: 684mg, Potassium: 1258mg, Fiber: 11g, Sugar: 17g, Vitamin A: 20410IU, Vitamin C: 50.9mg, Calcium: 114mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

“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

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 1 vote

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49 Comments

  1. Autonomy says:

    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
    1. Richa says:

      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
      1. Christine McMahan says:

        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
  2. Kelsey says:

    Has anyone tried with spaghetti squash? I noticed at the top of the post you mentioned that you could also use spaghetti squash

    Reply