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
Recipe by Joanne Eats Well With Others at