Seasoned Butternut Squash Tacos with Roasted Corn and Capsicum
Prep time
Cook time
Total time
Shruti's Di Di:
Recipe type: Vegetarian
Serves: 4
  • 1 lb. Butternut Squash (peeled, diced into 1 inch cubes)
  • 1 tsp. Olive Oil or Butter (if using a pan grill)
  • ½ Red Onion (diced, small)
  • 1 Red Capsicum (Bell Pepper, strips)
  • 1 Yellow Capsicum (strips)
  • 1 Green Capsicum (strips)
  • 1 Corncob (1 can works too)
  • 1 tsp. Paprika
  • ½ tsp. Cayenne Pepper
  • ½ tsp. Garlic Salt
  • 1 tsp. Cumin (powder)
  • 1 tsp. Cajun Blackening Seasoning
  • 1 tsp. Oregano (fresh or dried)
  • 1 tsp. Onion Powder
  • 6-8 Corn tortillas
  • 4 Strands Cilantro (3 minced)
  1. If you bought butternut squash in a packet you should already have diced pieces, if not then peel and cut the squash lengthwise in half and dice.
  2. If you have a stove-top grill, I would roast the butternut squash, corn, and capsicums on there, otherwise you can use a baking sheet and spray is with non-stick and put in in the oven for 25 minutes at 400 degrees (Flipping everything once halfway through). It is about the same time on the stove-top grill. Just check after 10 minutes to make sure it's not burnt on the bottom.
  3. Once they are finished roasting, place the butternut squash, corn, and capsicums into a mixing bowl, and add all the spices, the strands of cilantro minced, and a handful of finely diced red onions. Mix together well.
  4. Warm up the corn tortillas on a plate covered with a wet paper towel for 30 seconds.
  5. Once the tortillas are done, build and serve!
Recipe by Shruti's Dilectable Dilites at