Tacos filled with a curry-spiced butternut squash, zucchini, and bell pepper filling, giving you a bit of fall and summer in every bite!
winter and summer squash curry tacos

Let’s just taco errrrythaaanggg. 

(Yup. Taco as a verb. Don’t fight it.)


Taco-ing has become a compulsion for me.

I see ingredients and I want to tackle them.

I mean taco.

I mean shove them into a corn tortilla, throw some cheese on top and call it dinner. Or lunch. Or second breakfast.

It’s all the same.


These actually started out as stuffed roti, but I didn’t really feel like mashing everything up and then baking it again. (Lazy.)

And they don’t have any cheese (gasp!) (<– gratuitous sound effect).

But they make taco-ing taste good. 

And in the end. That’s really what taco-ing is all about.


Two years ago…Nutty Sweet Potato Soup with Harissa and Spinach, Honey Pumpkin Muffins with Cream Cheese Frosting

Three years ago…Japanese Chicken Curry, Fusilli al Fagiolini

Four years ago…Pot Roast with Vegetables

Winter and Summer Squash Curry Tacos
Tacos filled with a curry-spiced butternut squash, zucchini, and bell pepper filling, giving you a bit of fall and summer in every bite!
Yield: 4 servings
  • 1½ tsp cumin
  • ½ tsp turmeric
  • ¼ tsp cayenne
  • ⅛ tsp cloves
  • ½ tsp cinnamon
  • 1 tsp curry powder
  • 1½ lb butternut squash, cut into ½-inch cubes
  • 2 tbsp olive oil
  • 2 medium onions, diced
  • 1 tsp salt
  • 1 red bell pepper, cut into ½-inch cubes
  • 2 zucchini, quartered and sliced
  • 1 tbsp ginger, grated
  • 2 tbsp lemon juice
  • 1 tbsp cilantro, minced
  • 8 corn tortillas
  1. Preheat oven to 400.
  2. In a small bowl, whisk together the cumin, turmeric, cayenne, cloves, cinnamon and curry powder. Set aside.
  3. Spread the butternut squash cubes out on a parchment-lined baking sheet. Roast for 30-40 minutes, until fork-tender.
  4. in the meantime, heat the olive oil in a large pot. Add in the onions and salt. Cook, covered, for 5 minutes, stirring as necessary. Add in the zucchini and bell pepper. Saute for 5-6 minutes or until tender. Stir in the butternut squash cubes and spice mix. Cook for 2 minutes, stirring.
  5. Stir in the ginger, lemon juice, and cilantro. Cook for 2-3 minutes, allowing for flavors to meld.
  6. Season to taste with salt and black pepper.
  7. Heat the tortillas, either on the stovetop or the microwave. Fill with vegetable filling.
Nutrition Information
Serving size: 2 tacos


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72 Responses to Winter and Summer Squash Curry Tacos

  1. debbie says:

    This has to be a winner with the words curry and taco….a great idea!

  2. Beth says:

    These sound terrific! Although I’d have to find a place for cheese in them.

  3. I like combining summer + winter squash in one dish. Right now is the perfect time to enjoy both!

  4. Did we just become best friends? These tacos are everything I want (note: mostly, I just want tacos). Curry and cumin on squash in a tortilla? Doesn’t get any better!

  5. Simply Life says:

    these are definitely the type of tacos I’d want!

  6. I’m all about taco’ing everything! And I think you made a wise choice to taco these ingredients together. Delish!

  7. Blond Duck says:

    Where did you get those tortillas? They look perfect!

  8. LOVE this – perfect for fall, indeed! Can’t wait to try 🙂 You nailed it!!

  9. Brilliant twist, Joanne! What a fabulous way to mix fall and summer. I didn’t feel like saying goodbye yet to summer! We also like making my own corn tortillas (recipe here: http://veganmiam.com/recipes/gluten-free-corn-tortilla), I also wish taco is a verb! TACO-ING ALL THE WAY!!!!

  10. I totally have taco fever lately and these squash ones look AMAZING! Need.

  11. Please, for me, continue to taco everything? And use words like taco as verbs. Because it makes my day. 🙂

  12. I could eat this every single day, Joanne.

  13. I love this variation on a favorite vehicular food of mine, my dear friend the taco. This looks delicious and healthy, Joanne!! Great post!

  14. SallyBR says:

    I am definitely a lot more into tacoing than burritoing.

    Great recipe, full of flavor!

  15. Mary says:

    Another wonderfully healthy and delicious dish Joanne! simply gorgeous
    Mary x

  16. I love the sound of the spice mix you have in here! It’s like the best of both worlds, all tacoed together (yep, I like your taco useage 🙂 )

  17. I used to burrito everything. It’s a similar compulsion, I think! (The only reason I don’t anymore is I can no longer eat delicious flour burrito sized tortillas without getting sick. Damn gluten.)

  18. I love this – I have a quesadilla maker and a quesadilla everything.

  19. Soooo soooo amazingly healthy! I love it! So colorful too!

  20. All these spices and these yummy vegetables, I’m not sure it can get better! YUM!

  21. I would taco my life if I could. Wait. Does that make sense? Eh. Just pass me a large plate of these beauties:)

  22. Jessie says:

    I have no problem with verbing the word “taco”. In fact, I may need to go taco something this evening. I wonder if I have both kinds of squash …? Hmm.

    No cheese?? Joanne, really. You need to get on that pronto 😉

    (Kidding! These look fabulous and delicious without cheese!)

  23. Amy says:

    Tacos, pizza, lasagna…they’re like “kitchen-sink” meals. Which is why, honestly, it’s hard to go wrong no matter what you put in them. Amiright?

  24. Random ingredients in my household always turn themselves into tacos. The addition of curry in this recipe is making me want to do a happy dance.

  25. I just found your site via some lovely happenstance and I can tell I need to come back for an hour or two when I have time to peruse…

  26. Lynn says:

    I love to think of using taco as a verb. These tacos look so good!

  27. I taco leftovers regularly. But I never called it that. OED, take notice!

  28. Megan says:

    Taco-ing is my favorite! Definitely need to try butternut squash in tacos.

  29. I am SO down with taco-fying the world. These are fab!

  30. Jeanette says:

    What a great transition dish Joanne – love how you combined both summer and winter squash. I’ve got some winter squash that’s been coming in my CSA Box and zucchini from the farmer’s market so can’t wait to try this!

  31. Stuffed in rotis(paratha) or Taco, they look very good and I love taco anything.

  32. I think taco-ing could be my new favorite activity!

  33. Victoria says:

    These are right up my alley in so many ways. I love the summer meets winter squash scenario 🙂

  34. Emma says:

    I love to taco too! I love leftover curry in a wrap and this is basically the same so it’s got to be good.
    Sadly it’s pretty hard to find real corn tortillas around these parts 🙁

  35. Tara says:

    Tortilla + avocado = instant winner for me. Love the squash version, my favorite taqueria has one very similar with poblano peppers. They call them calabacitas and that’s the first thing I thought of when I saw your post. 🙂

  36. Eileen says:

    Hooray for tacos! They are truly the greatest. I think the main challenge I have in making a squash taco is keeping that zucchini as fresh & crisp as possible–maybe a raw shred is the solution. 🙂

  37. Curried veggies and tacos are both my faves, so I’m definitely trying these soon! They look so tasty 😀

  38. Claudia says:

    I like your East/West marriage of foods, and will just go taco! And I’ve got the tortillas too.

  39. Even if there are no cheese, it’s still packed with a ton of flavors and I’m down with that! Looks absolutely delicious Joanne. Have a great week! 🙂

  40. Christine says:

    Love the combo of spices and the veggie textures. Cinnamon amazes me with how it can go sweet or savory. These are mouthfuls of yum in a handy taco packet!

  41. Hotly Spiced says:

    What beautiful tacos and so jam-packed with flavour. These would be a lovely mid-week meal and so perfect for everyone in my family xx

  42. These look far more appealing than any Mexican tacos I’ve seen! I’m behind this taco-ing theme, entirely.

  43. YUM!! I’m totally the same – taco everything!!!

  44. Can you believe that I have never made tacos??? :O!!!
    These look SO good! This is making me so ready for the fall!

  45. Love the autumnal colours. And the summery taco flavour, of course.

  46. Kim Tracy says:

    This post made me giggle with delight. If I don’t have a healthy meal planned then I resort to “taco-ing”. It’s just an easy out. I mean you have your whole grain and then you just shove something somewhat healthy in it and call it a meal. I’m so guilty!

    However, I must say that this filling is much more colorful and sophisticated than what normally get shoved into mine!

  47. Betty says:

    Oooo…so daring to mix your squash seasons. 🙂 Looks so yummy! Never thought of taco as a verb, but it totally makes sense.

  48. Ummm…taco is totally a verb. Was there every any question? Especially when it comes to curried anything. Totally taco it. Always.

  49. This looks sooo good. And to make them even more satisfying, I’d add a little protein in the way of tempeh. Let’s taco!

  50. I am all about the tacoing! I taco on a weekly basis ;). I love how you’ve got both summer and winter squash in on the same party! Yummmmmy.

  51. I don’t think I’ve ever had zucchini and butternut squash together but it seems so silly not to pair them! This same filling would work great as a burrito or quesadilla (with a little cheese I guess) too!

  52. Monet says:

    We became taco addicts after living in Austin. This one sounds like the perfect one to take us from summer to fall. Thank you for sharing Joanne!

  53. Veronica says:

    Who needs cheese when you’ve got this much flavor going on? These are incredible!

  54. cquek says:

    omg these look like a super sophisticated and suuuuuuuuper duperty delicious version

  55. I’m all about taco-ing everything. Lends itself so well to breakfast, lunch and dinner. Even dessert too if you throw some fruit in there!

  56. I’ve never made tacos and I think it’s about time I did!

  57. Recipes that combine summer and fall/winter are perfect for me right now because it’s still so warm here!

  58. These are definitely going to be making it into my dinner rotation! Love curry and squash and tacos!

  59. Kate says:

    I’m pretty adventurous about what I put in my taco too! Mostly because I love tortillas.

  60. Reeni says:

    I think you’re starting a new trend! I don’t have enough curry in my life and the idea of a curry taco makes me way too happy!

  61. Nutmeg Nanny says:

    This recipe is fantastic 🙂 I just love curry!

  62. The more curry, the better!

  63. Healthy and delicious. I can just imagine how wonderful these would taste.

  64. Kathleen says:

    Thank you, Joanne! I made this for dinner tonight and it was scrumptious! I never would have thought of putting curry in a taco, but this really worked. Indian street food! My husband had four huge tacos! I’m going to make this for my daughter and bring it next time we visit her at school. I’m hoping it freezes well!

  65. Johanna GGG says:

    nothing that can’t be improved with a taco – sounds delicious

  66. Ashley says:

    I might have a panic attack if I ever ran out of cheese in my house. The HORROR!! 😉 I love the idea of curry-ing up some tacos. Yum!

  67. Shannon says:

    i egg everything, so i can totally see taco’ing everything 🙂 definitely one to remember!

  68. Monica says:

    Just had this for dinner and it was DELICIOUS. Made burritos since I only had larger tortillas, and topped the filling with yogurt. The weather here can’t decide if it’s winter or spring, so this was perfect.

  69. […] Restaurant Favorites” cookbook, I found a recipe for Curried Squash Roti. I saw an adaptation online to serve the filling in tacos. The cookbook recipe calls for boiling the diced squash but I like […]

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