Roasted Adobo Squash Tacos

Squash it.

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Roasted butternut squash and shredded Brussels sprout salad are two of my favorite fall foods. But as much as I enjoy eating them on their own, I have to admit: I might love them best when they’re stuffed into a freshly charred corn tortilla and topped with queso fresco. Accented with warm adobo spices, cilantro, and a squeeze of lime, these roasted squash tacos are the perfect dinner to put you in the fall spirit—without taking your palate to Thanksgiving!

Depending on where you are in the world, adobo means different things. In this specific recipe, “adobo” references the spice mix which seasons the roasted squash. Like most adobo seasonings, my spice mix contains garlic powder, onion powder, oregano, and black pepper. I also chose to add paprika (one common addition) rather than turmeric (which is also common), since I felt the paprika would complement the butternut squash better—but if you want to try using the turmeric instead, be my guest!

Breaking down a butternut squash can be intimidating if you’ve never done it before. This isn't the only way to do it, but it's a method that has worked for me time and time again, and it’s safe and approachable enough that I would feel comfortable instructing anyone to do it—regardless of their knife skills or experience level in the kitchen.

Here’s how I break down a squash in five simple steps.

1. Peel the squash. It’s easier to peel the squash when it’s whole; you can hold the squash stem for leverage and make long swooping slices with the peeler—which speeds up the process.

2. Trim the stem and the root. They’re not edible, so you might as well get them out of the way.

3. Cut the squash at the waist. Because the squash neck and squash body are differently shaped, I prefer to separate them and deal with each individually. So my first big move is to slice the squash in half crosswise right where the neck connects to the body. I call this the “squash waist” . . . though I fully acknowledge this combination of terms sounds a little weird!

4. Cut the neck crosswise into discs and cut each disc into a grid of cubes. Make sure each disc is as thick as you want your final cubes to be. Some of the edge pieces on each disc will have rounded edges, which is just fine.

5. Halve the squash body from top to bottom and scoop out the seeds, then cut crosswise into arches. At this point, I’ll leave the arches whole for roasting, or if I want them in smaller pieces (like in this recipe), I will cut them up into cube-ish shapes. It’s hard to be as precise about this as you can be when cutting up the squash neck, and that’s okay!

And then you’re ready to roast!

Both the squash and slaw can be made ahead of time. Cool the squash completely, then store in an airtight container for up to 3 days. Once tossed with the lime juice and salt, the slaw should be used within 1 day, but you can opt to just slice the sprouts and store them in an airtight bag for up to 5 days. Toss with the seasonings just before you want to make the tacos.

Enjoy!

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Roasted Adobo Squash Tacos

(Makes 8-10 tacos)

Prep time: 10 minutes (5 if you prep as you go—see below recipe)

Total time: 55 minutes (50 if you prep as you go)

Ingredients

1 medium butternut squash (2-3 lb.)

2 tablespoon neutral oil (I used vegetable oil)

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon paprika

½ teaspoon cumin

2 ½ teaspoon kosher salt, divided (I used Diamond Crystal)

8 oz. Brussels sprouts, trimmed, halved and thinly sliced crosswise

2 tablespoons freshly squeezed lime juice

2 tablespoons finely chopped fresh cilantro, plus more whole leaves for serving

8-10 white corn tortillas

½-1 cup crumbled queso fresco

Equipment: cutting board, knife, vegetable peeler, large bowl, small bowl, rubber spatula, whisk, medium bowl, large heavy cast iron (optional)

Instructions

1. Preheat oven to 425°F, rack in the middle position.

2. Peel butternut squash and cut in half crosswise at the squash’s “waist” (where the squash neck meets the rounded base). Cut squash neck crosswise into ¾”-thick round slices, then cut each slice into ¾” cubes. Cut squash base in half lengthwise and scoop out seeds, then cut each half crosswise into ¾” arched slices. Cut each slice into ¾” cubes. (These cubes will be less precise than the cubes that come from the squash neck, and that’s okay!).

3. Weigh out 1 ½ pounds of the cut-up squash (reserve any extra for another use) and transfer to a large bowl. Add the oil and toss until combined.

4. In a small bowl, whisk together black pepper, garlic powder, onion powder, dried oregano, paprika, cumin, and 1 ½ teaspoons salt to make the adobo seasoning.

5. Sprinkle half of adobo seasoning on top of the squash and toss to evenly coat. Sprinkle the remaining adobo seasoning over the partially coated squash and toss again.

6. Spread squash out onto an unlined metal baking sheet in a single layer, spacing as evenly as possible. Roast until tender and charred, 23-28 minutes.

7. Meanwhile, in a medium bowl, toss together finely sliced Brussels sprouts, lime juice, 2 tablespoons finely chopped cilantro, and 1 teaspoon kosher salt. Taste and season with more lime juice and salt as desired, then set aside to sit at room temperature for at least 10 minutes.

8. Heat a large heavy skillet (preferably cast iron) over high heat. Working in batches, add tortillas to dry pan and toast until lightly charred on both sides, about 30 seconds a side. Alternatively, char the tortillas directly over a gas burner flame, flipping to achieve an even char.

9. To assemble tacos, add a spoonful of slaw to the center of each tortilla. Top with a spoonful of butternut squash and top with queso fresco and cilantro. Serve with lime wedges for squeezing.

Originally posted November 15, 2026.