Vegan Squash Tacos


I’m a Latina gal growing a lot of Japanese kabochas, so of course squash tacos are a thing in my house! The beauty of the taco is that it can be stuffed with almost anything. The sweet flesh of our Blue Kuri kabochas are heartier and healthier than any meat option and the flavor is incredible. If you can’t find a beautiful tasty heirloom squash, use the go-to butternut.

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The measurements in the following recipe are just suggestions, or what I think they might be if I actually used them. Somewhat like the Muppet Show’s Swedish Chef, I just kind of toss things in here and there. Add more or less depending on how many tacos you plan on serving up. This recipe will make 5-6 corn tortilla tacos. In any case, you can’t go wrong- they’re tacos!



  • 2 cups roasted winter squash cut into semi-large cubes*
  • 1 ½ cups crimini mushrooms chunked
  • 1 ½ cups fresh baby spinach
  • 1 small onion coarsely diced
  • 3 crushed garlic cloves
  • a little vegetable oil for sautéing (canola, grapeseed, avocado, etc)
  • dash of smoked paprika
  • dash of cumin
  • dash of pepper
  • dash of salt or Pappy’s Hot Spice Seasoning

Side suggestions:

  • Fresh salsa
  • Freshly chopped cilantro
  • Lime slices
  • Corn tortillas
  • Tortilla chips
  • Cheese (vegan options out there!)

*Roasting Squash: Roasting is an excellent way to preserve the squash’s flavor. Pre-heat oven to 350. Cut up the winter squash into large equal sized chunks and scrape out the seeds and fibers. Place on a parchment or foil lined baking sheet flesh side up and drizzle a little olive oil on top. Turn the pieces over and bake for about 45 minutes, or until the skins are slightly browned and the flesh is soft. The skin should peel away easily once the squash is cooled.



Sprinkle paprika, cumin, pepper, and Pappy’s (or salt) over the squash and mushroom chunks.

In a large frying pan heat up a tablespoon or so of vegetable oil.

Add the garlic and onions. Stir slowly with a wooden spoon and sauté for a couple of minutes to infuse the flavors in the oil.

Add the chunked squash. Stir carefully and sauté until edges are crisp (you may need to turn the burner onto high).

Add the mushrooms. Stir slowly and sauté for a few minutes only until they’re a little soft on the outside, but still firm inside.

Add the spinach and continue sautéing until the spinach is cooked, but still keeping most of its size without shriveling into nothing!

Add more spices to taste, if needed.


Serve with any of the side suggestions or more. I take mine in a corn tortilla drizzled with fresh habanero salsa!

R takes his with it all…




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