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92% would make again

Vegan Butternut Squash Al Pastor Tacos

featured in 6 Recipes for Taco Night!

Al pastor’s signature red-hued marinade produces flavorful bites of whatever it coats. Traditionally used to marinate meat, you can also enjoy the same punch of flavor with a vegan alternative. Here, we use butternut squash for its hearty texture and subtle sweetness, which play well with the warm al pastor spices.

Betsy Carter
Tasty Team
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Total Time

1 hr 5 min

1 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Ingredients

for 14 tacos

  • 1 butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 1 ½ teaspoons achiote
  • 1 ½ teaspoons ancho chile powder
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons dried thyme
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons orange juice
  • 4 tablespoons extra virgin olive oil, dividedd
  • 2 cups pineapple (490 g), cubed

For Serving

  • 12 corn tortillas
  • ½ medium white onion, diced
  • 1 cup fresh cilantro leaves (40 g)
  • 1 avocado, sliced
  • 4 limes, cut into wedges

Nutrition Info

  • Calories 158
  • Fat 6g
  • Carbs 26g
  • Fiber 4g
  • Sugar 5g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet.
  3. Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened.
  4. Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the other baking sheet.
  5. Bake the pineapple for 25–30 minutes, until softened and slightly shrunken.
  6. Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet.
  7. Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through.
  8. To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges.
  9. Enjoy!

Ingredients

for 14 tacos

  • 1 butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 1 ½ teaspoons achiote
  • 1 ½ teaspoons ancho chile powder
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons dried thyme
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons orange juice
  • 4 tablespoons extra virgin olive oil, dividedd
  • 2 cups pineapple (490 g), cubed

For Serving

  • 12 corn tortillas
  • ½ medium white onion, diced
  • 1 cup fresh cilantro leaves (40 g)
  • 1 avocado, sliced
  • 4 limes, cut into wedges

Nutrition Info

  • Calories 158
  • Fat 6g
  • Carbs 26g
  • Fiber 4g
  • Sugar 5g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet.
  3. Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened.
  4. Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the other baking sheet.
  5. Bake the pineapple for 25–30 minutes, until softened and slightly shrunken.
  6. Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet.
  7. Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through.
  8. To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges.
  9. Enjoy!

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