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Butternut Squash Tacos

Author: Molly Patrick of Clean Food Dirty Girl


  • Roasted butternut squash method below // make in advance
  • Sprouted corn tortillas
  • Hummus
  • Avocado
  • Romaine lettuce chopped


  • Preheat the oven to 347°F (190°C)
  • Peel the squash with a sharp knife, scoop out the seeds, and cut into bite-sized pieces.
  • Place the squash in a large bowl and toss with a generous amount of Lemon Tahini Dressing (or "T-Crack" as per our private Facebook group) and a few turns of fresh cracked black pepper.
  • Place the squash on a parchment covered baking sheet and bake for 80 minutes, until the squash is soft and slightly browned. About midway through cooking, take it out of the oven, turn with a spatula and then put back in the oven to finish cooking.
  • Once you have the squash all ready, heat however many sprouted corn tortillas you want, spread some hummus on each one, top with the squash, add some avocado slices and then top with romaine lettuce.


You can eat these babies for breakfast and you’ll be full, satisfied and energized all morning long. They're even yummy when eaten cold. If you make the butternut squash on a Sunday, it will keep in your fridge all week and whipping these suckers up will be super quick.