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These Pulled Butternut Squash Tacos have shredded Squash cooked in traditional Chipotle Sauce and served with crunchy slaw. Free of Dairy, egg, nut, soy, gluten, 
Pulled Butternut Squash Tacos | Vegan Richa

Ack.. Cinco De mayo is coming up too soon. so lets make some Tacos!

These super easy Shredded Butternut Squash Tacos. Shred the squash or use a spiralizer to make noodles. Cook it up with Chipotle sauce or roasted pasilla chile or guajillo chile sauce. Serve it up on soft tacos with greens, red cabbage, jalapenos, salsa, cilantro and all the fix ins. The squash does not get all mushy and stays shredded. It takes 10+ minutes to go from crunchy to soft. Cook to preference for texture. 

Add some black beans or chickpeas or corn to the butternut, add the squash to burritos or make skinny taquitos.

Pulled Butternut Squash Tacos | Vegan Richa

More Tacos and Mexican dishes.
Chickpea Cauliflower Tacos with lentil bean tortillas. GF
White Bean Quesadilla.
Nacho Mac Casserole
Refried Bean Pizza
Stuffed Avocados GF


Shred the Butternut or Spaghetti or other squash. Or use shredded jackfruit.

Add to a pan with oil and roast for 2 minutes. Add the sauce and spices and mix well.

Cook until tender. Prepare the toppings. Load up the Tortillas with greens, cabbage, squash, salsa, sour cream, avocado and more. 

Serve warm.

Vegan Shredded Butternut Squash Tacos

Pulled Butternut Squash Tacos

5 from 1 vote
By: Vegan Richa
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 2
Course: taco
Cuisine: fusion
These Pulled Butternut Squash Tacos have shredded Squash cooked in traditional Chipotle Sauce and served with crunchy slaw. Free of Dairy, egg, nut, soy, gluten,
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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


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


For variations: Add black beans to the butternut after 10 minutes and cook for 3-4 minutes until the beans are hot. If using jackfruit, use canned. Drain, wash and flake it using hands to a shredded consistency. Cook for 20-30 minutes with the sauce and spices. Add more water if needed.
Nutritional values based on one serving


Calories: 339kcal, Carbohydrates: 47g, Protein: 5g, Fat: 17g, Saturated Fat: 2g, Sodium: 684mg, Potassium: 1258mg, Fiber: 11g, Sugar: 17g, Vitamin A: 20410IU, Vitamin C: 50.9mg, Calcium: 114mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

“I became a vegan the day I watched a video of a calf being born on a dairy farm. the baby was dragged away from his mother before he hit the ground. the helpless calf strained his head backwards to find his mother. the mother bolted after her son and exploded into a rage when the rancher slammed the gate on her. She wailed the saddest noise i’d ever heard an animal make, and then thrashed and dug into the ground, burying her face in the muddy placenta.” ~ james mcwilliams

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 1 vote

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  1. Evon says:

    5 stars
    I made this tonight, and we really enjoyed it, BUT
    I made one slip—the only chipolte sauce I could find at the market happened to be a chipolte “barbeque” sauce!!! so my squash was a little sweet and overpowered the tacos which we filled with black beans, a seasoned red cabbage slaw, and avocado.
    Richa, is there another type of chipolte sauce out there that I could have used?