Spicy Roasted Butternut Squash

Sure, here's a delicious vegetarian recipe with Charlie's hot sauce that's perfect for fall weather: Spicy Roasted Butternut Squash Tacos with Avocado Crema.


For the Spicy Roasted Butternut Squash:

  • 1 small butternut squash, peeled, seeded, and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon Charlie's hot sauce (adjust to your preferred level of spiciness)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Avocado Crema:

  • 2 ripe avocados, peeled and pitted
  • 1/4 cup plain Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • Salt and pepper to taste

For the Tacos:

  • 8 small corn or flour tortillas
  • 1 cup black beans, cooked and drained
  • 1 cup red cabbage, thinly sliced
  • 1/2 cup crumbled queso fresco or your favorite vegan cheese (for a vegan option)
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving


  1. Preheat your oven to 400°F (200°C).

  2. In a large bowl, combine the diced butternut squash, olive oil, hot sauce, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until the squash is well coated with the mixture.

  3. Spread the seasoned butternut squash on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized. Be sure to stir the squash once or twice during the cooking time for even roasting.

  4. While the squash is roasting, prepare the avocado crema. In a blender or food processor, combine the ripe avocados, Greek yogurt, minced garlic, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust the seasoning if needed.

  5. Warm the tortillas in a dry skillet or in the oven for a few minutes until they're pliable and slightly toasted.

  6. Assemble the tacos: Spread a generous spoonful of the avocado crema on each tortilla. Add a scoop of roasted butternut squash, a few tablespoons of black beans, some red cabbage, and a sprinkle of queso fresco (or vegan cheese). Top with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the tacos.

  7. Enjoy your Spicy Roasted Butternut Squash Tacos with Avocado Crema – a perfect combination of fall flavors and a spicy kick to keep you warm on a cool autumn day!