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    Home » gluten free

    Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe

    Published: Apr 30, 2014 · Modified: Apr 23, 2018 by Richa 49 Comments

    Jump to Recipe   Print Recipe
    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, 
    Jump to Recipe   
    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

    Steps:

    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


    Butternut Squash Tacos | VeganRicha.com
    Print Recipe
    5 from 1 vote

    Pulled Butternut Squash Tacos

    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,
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: taco
    Cuisine: fusion
    Servings: 2
    Calories: 339kcal
    Author: Vegan Richa

    Ingredients

    For Pulled Butternut

    • 1/2 (0.5 ) butternut squash 3 loaded cups shredded
    • 1 tsp oil
    • 1/4 tsp (0.25 tsp) salt
    • 1/4 cup (34.27 ml) + 2 Tbsp traditional Chipotle sauce or use bbq sauce + taco spice
    • Or use my Chipotle Garlic Sauce (use less water)
    • 1/4 tsp (0.25 tsp) cumin powder
    • 1/2 tsp (0.5 tsp) oregano
    • 1/4 tsp (0.25 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

    Instructions

    • 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.

    Notes

    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

    Nutrition

    Nutrition Facts
    Pulled Butternut Squash Tacos
    Amount Per Serving
    Calories 339 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 2g13%
    Sodium 684mg30%
    Potassium 1258mg36%
    Carbohydrates 47g16%
    Fiber 11g46%
    Sugar 17g19%
    Protein 5g10%
    Vitamin A 20410IU408%
    Vitamin C 50.9mg62%
    Calcium 114mg11%
    Iron 2.6mg14%
    * Percent Daily Values are based on a 2000 calorie diet.


    “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

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    1. Evon

      October 27, 2020 at 7:37 am

      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?

      Reply
    2. Amanda

      April 30, 2016 at 1:04 pm

      Is that a cilantro sauce in the pictures? Would love a recipe for that sauce, doesn’t seem to be included in this recipe.

      Reply
      • Richa

        May 01, 2016 at 10:59 am

        Its just avocado cilantro lime salt and pepper.

        Reply
    3. Autonomy

      October 15, 2014 at 10:44 pm

      interesting recipe but would have to leave out the sour cream / ranch to be vegan. also wonder – for a meal, where’s the protein.? Still a great side dish recipe.

      Reply
      • Richa

        October 15, 2014 at 11:42 pm

        its vegan sour cream and vegan ranch. its a vegan site and vegan recipe. you can add beans to it. the ranch i use is usually cashew based, so that adds enough protein for a light meal.

        Reply
        • Christine McMahan

          February 10, 2015 at 12:40 pm

          Hi Richa, do you make your cashew based chipotle ranch or do you purchase it? i would love to buy some.
          I’m trying these tonight!!

          Thanks

          Reply
    4. Kelsey

      October 08, 2014 at 12:24 am

      Has anyone tried with spaghetti squash? I noticed at the top of the post you mentioned that you could also use spaghetti squash

      Reply
    5. Kim

      September 16, 2014 at 4:11 pm

      Could you cook the butternut squash first, shred it, then stir in towards the end?

      Reply
      • Richa

        September 16, 2014 at 5:46 pm

        it will not shred then. the squash becomes too soft when cooked. You can cube it to small pieces, toss in the sauces, heat up and add to the tacos.

        Reply
    6. Corrin Radd

      September 14, 2014 at 2:18 am

      I used your idea here and added pintos and hominy and made “three sisters” tacos. Thanks for the inspiration.

      Reply
    7. Sunday Morning Banana Pancakes

      May 19, 2014 at 6:37 pm

      Such a fun and amazing recipe Richa!

      Reply
    8. Kelsey M

      May 04, 2014 at 3:08 pm

      Wow this looks unbelievable- I’ve never thought of using butternut squash as a pulled “pork”. Can’t wait to try it!

      Reply
    9. The Vegan Cookie Fairy

      May 02, 2014 at 9:16 am

      We don’t celebrate Cinco de Mayo in the UK but I would definitely try these, they look yum 🙂 How would you shred a butternut, though? They’re a bit tough, I’m afraid they’d break my spiraliser and grater.

      Reply
      • Richa

        May 02, 2014 at 7:02 pm

        i used a large grater and a husband 🙂 the large steel grater. something like this https://www.amazon.com/Adcraft-GS-25-Height-Stainless-4-Sided/dp/B004NG9EBS is quite sturdy. or you can use the shredder blade in a food processor.

        Reply
      • Emily @It comes naturally blog

        May 12, 2014 at 7:00 am

        Ha – I was wondering the same thing, my spiraliser would never hold up against butternut. “Oh husband of mine…”

        Reply
      • Richa

        May 13, 2014 at 1:53 am

        yeah large sturdy grater and husband it is then.

        Reply
    10. Bobbie {the vegan crew}

      May 01, 2014 at 11:05 pm

      Genius! I never would have thought to do something like this with the squash — I love it! 🙂

      Reply
    11. Kelly @ hidden fruits and veggies

      May 01, 2014 at 4:47 pm

      Tacos are one of my absolute favorite foods, but we tend to be pretty boring with them (because if they’re already delicious, why reinvent the wheel?). Totally loving this idea! Beats the pants off seasoned TVP, that’s for sure!

      Reply
    12. Raquel @ My California Roots

      May 01, 2014 at 3:48 pm

      What a clever idea! Hopefully I’ll get these in before Cinco de Mayo!

      Reply
    13. Caitlin

      May 01, 2014 at 2:36 pm

      genius!!! i cannot wait to make these, lady. they look phenomenal.

      Reply
    14. Dearna @tohercore

      May 01, 2014 at 4:54 am

      What a great idea! This looks delicious, I love Mexican food and I love including lots of vegetables in my meals, so this is the perfect dish for me 🙂

      Reply
    15. Rajani

      May 01, 2014 at 4:48 am

      That’s a delightful use of flavours and colours in this tacos!

      Reply
    16. Meredith @ Unexpectedly Magnificent

      May 01, 2014 at 12:49 am

      Brilliant! I can’t wait to try these. I love finding vegan variations on traditional meat dishes. 🙂

      Reply
    17. Shannon

      April 30, 2014 at 8:57 pm

      WHOA! I do not usually feel compelled by savory stuff, but these tacos sound so dreamy. I am all about using more vegetables since I am not the biggest fan of mock meat!

      Reply
      • Richa

        May 01, 2014 at 7:19 pm

        they are on the sweet side. 🙂

        Reply
    18. Lisa Kelly

      April 30, 2014 at 1:56 pm

      you are a freakin genius!

      Reply
    19. Anne @aveganadventure

      April 30, 2014 at 10:17 am

      These look gorgeous — I’m already dreaming about dinner! I love the idea of adding black beans and corn, too.

      Reply
    20. Anonymous

      April 30, 2014 at 9:35 am

      Thanks Richal, all these recipes look so good!

      Reply
    21. Gabby @ the veggie nook

      April 30, 2014 at 1:29 am

      Genius! It’s funny because I accidentally made something similar with butternut squash the other day, but didn’t think to use it this way at all!

      Reply
    22. June

      April 30, 2014 at 1:20 am

      Wow, I never would have thought of using butternut squash as a meat analogue! That’s pretty unique. Will have to celebrate Cinco de Mayo right along with you 🙂

      Reply

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