How is the butternut squash roasted without oil?

The butternut squash is tossed with a generous amount of the homemade lemon tahini dressing before baking, which helps it roast and caramelize without needing any added oil.

Can the lemon tahini dressing be prepared in advance?

Yes, the lemon tahini dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days.

What is the best way to store leftover Oil-Free Roasted Butternut Squash Tacos?

To store leftovers, keep the roasted butternut squash and dressing separate from the tortillas and fresh toppings like avocado and romaine. Refrigerate them in airtight containers for 2-3 days, assembling fresh tacos when ready to eat.

What kind of tortillas are recommended for these tacos?

The recipe specifically calls for sprouted corn tortillas, which should be heated before assembling the tacos to ensure they are pliable and warm.

How long does the butternut squash need to roast for this recipe?

The butternut squash roasts for 80 minutes at 345 degreesF, with a mid-cooking turn, until it is soft and slightly browned.

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Oil-Free Roasted Butternut Squash Tacos
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Three vibrant oil-free roasted butternut squash tacos, filled with tender squash, avocado, and romaine, drizzled with lemon tahini dressing.

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Butternut Squash

Oil-Free Roasted Butternut Squash Tacos [Vegan]

1388

Dairy Free

Vegan

These butternut squash tacos are an easy-to-make meal that is wonderful for any time of day. Made with avocado, hummus, Romaine lettuce, tender butternut squash, and lemon-tahini dressing, they are packed with all kinds of flavors and textures. You can eat these babies for breakfast and you’ll be full, satisfied,... Read More

Ingredients You Need for Oil-Free Roasted Butternut Squash Tacos [Vegan]

For the Tacos:

Roasted butternut squash
Sprouted corn tortillas
Hummus
Avocado
Lemon tahini dressing (recipe below)
Romaine lettuce, chopped

For the Lemon Tahini Dressing:

1/2 cup tahini
3 tablespoons lemon juice
2 garlic cloves, chopped
6 dates, pitted and simmered in water for 10 minutes
3/4 teaspoon sea salt
3/4 cup water

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How to Prepare Oil-Free Roasted Butternut Squash Tacos [Vegan]

Preheat the oven to 345°F.
Peel the squash with a sharp knife, scoop out the seeds, and cut into bite-sized pieces.
Place the squash in a large bowl and toss with a generous amount of Lemon Tahini dressing and a few turns of fresh cracked black pepper.
Place the squash on a parchment-covered baking sheet and bake for 80 minutes, until the squash is soft and slightly browned. About midway through cooking, take it out of the oven, turn with a spatula and then put back in the oven to finish cooking.
Once you have the squash all ready, heat however many sprouted corn tortillas you want, spread some hummus on each one, top with the squash, add some avocado slices, and then top with romaine lettuce. Serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.