Butternut Squash, Black Bean & Toasted Pepita Tacos with Avocado Crema

Satisfying and hearty, these fall-inspired tacos are flavorful, delicious and super easy to make!

Roasted Butternut Squash, Black Bean and Toasted Pepita Tacos w/ Avocado CremaMove over, pumpkin. You were SO last month. Okay, let’s be honest. I’m still pretty much in love with all things pumpkin. But that doesn’t mean that I can’t show other gourds some love!

Roasted Butternut Squash, Black Bean & Toasted Pepita Tacos w/ Avocado CremaTake butternut squash for example. It’s one of my favorite, cozy fall foods. From soups and salads to risotto and tacos, there are so many ways to use this versatile fall vegetable (or botanically speaking, fall fruit). And since tacos are my favorite anytime meal, I had to combine the two! Naturally sweet, roasted butternut squash is the star in this recipe—but not just for taste alone. This bell shaped gourd is heart-healthy, boasting folate, vitamins B-6, C and beta-carotene (which your body converts to vitamin A).

Best.Tacos.Ever. - Roasted Butternut Squash, Black Bean & Toasted Pepita Tacos w/ Avocado CremaCumin-spiced black beans give these tacos a protein boost along with toasted, spiced pepitas (don’t worry pumpkin, I’ve got you covered for old times’ sake). Drizzled with fresh, delicious avocado crema and topped with crunchy purple cabbage, these tacos are proof that just because it’s fall, doesn’t mean you have to say goodbye to #TacoTuesday. Enjoy!

Spicy, Toasted Pepitas


Butternut Squash, Black Bean & Toasted Pepita Tacos with Avocado Crema

  • Author: Homegrown Provisions
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x
  • Category: Tacos!




  • 1 butternut squash (peeled, seeded and cut into 3/4 inch cubes)
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp harissa (can substitute for 1 tbsp chili powder here)
  • 1 tbsp allspice
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp salt
  • 1 15 oz can of black beans (drained, rinsed and warmed with 1 tsp of ground cumin)
  • 1/2 small head of purple/red cabbage (rinsed and chopped)
  • corn tortillas (warmed)

Toasted Pepitas

  • 1 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • 1/3 cup pepitas
  • pinch of salt

Avocado Crema

  • 1/3 cup cilantro
  • 1 avocado
  • juice of two limes
  • 1/4 tsp sea salt
  • 1 tbsp water


  1. Preheat the oven to 400 degrees.
  2. In a large bowl, coat the butternut squash cubes with olive oil, maple syrup, harissa, allspice, pepper and salt.
  3. Place squash on a large baking sheet and roast in the oven for 30 minutes (or until soft and browned).
  4. While the squash is roasting, make the avocado crema.
  5. Place all ingredients in a food processor and whirl away until smooth. Set crema aside.
  6. Coat pepitas with olive oil, salt and cayenne. The toast in a skillet (cast iron preferred) for about 2 minutes. Pepitas will burn very quickly, so be sure to keep an eye on them!


  1. Fill warmed corn tortillas with roasted squash and black beans. Add cabbage, pepitas and a healthy drizzle of avocado crema on top. Enjoy!