Simple, practical, and full of everyday flavour, Pulled Butternut Squash Tacos is a vegan, vegetarian fusion taco made with butternut squash, oil, and salt in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: taco
  • Cuisine: fusion

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

Method

  1. In a large pan, add oil and heat at medium heat.
  2. Add the squash and salt and cook for 2 minutes.
  3. Add Chipotle sauce, cumin, oregano, garlic, black pepper and chipotle pepper powder and water. Mix well.
  4. 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.
  5. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.