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Mexican Stuffed Butternut Squash

Sometimes I crave tacos but I don't necessarily feel like eating a flour or corn tortilla..So I thought "Hmm. Why not use a butternut squash instead?" And that is exactly what I have been doing lately. Just simply filling a smokey roasted butternut squash with all of the things I would put into a taco.

Cook Time 35 minutes

Makes 2 servings


The Butternut Squash

1 Butternut Squash cut in half with the seeds removed

1 tsp of chili powder

1/4 tsp of chipotle pepper powder

1/4 tsp of 1/8 tsp of ground cumin

sea salt to taste

The Black Beans

1 can of black beans drained and rinsed

2 tbs of extra virgin olive oil

2 tsp of chili powder

1 tsp of chipotle powder

1/2 tsp of of ground cumin

salt to taste

The Mushrooms

1 8 oz package of baby portobello mushrooms

2 tbs of extra virgin olive oil

sea salt to taste

The Kale

3 bunch of kale chopped

2 tbs of extra virgin olive oil

3 tbs of water

1/2 tsp of garlic powder

sea salt to taste

Pico de Gallo

2 cups of tomatoes diced

1/4 cup of red onion diced

1 avocado diced

1/4 cup of cilantro chopped

1 tbs of fresh lime juice

1 tbs of extra virgin olive oil

sea salt to taste

Cashew Cream:

1/2 cup of cashews soaked, drained and rinsed

3/4 cup of water

1 tbs of lemon juice

2 tbs of nutritional yeast

1 tsp of garlic powder

1 tsp of onion powder

salt to taste


Preheat oven to 375*

The Roasted Butternut Squash

Start by drizzling 1 tbs of extra virgin olive oil onto each half of the butternut squash and liberally sprinkle on the seasonings. place the squash cut side down onto a non stick sheet pan or baking dish. Place the pan on to the middle oven rack and cook for about 25 minutes or until it becomes fork tender.

Cashew Cream

Make the cashew cream by adding all of the ingredients into a blender and blend until smooth and creamy and set aside.

The Pico de Gallo

To prepare the pico de Gallo by adding all the ingredients into a bowl and mixing well.

The Kale, Mushrooms & Beans

Make the kale by placing a medium size skillet over medium heat and add in the extra virgin olive oil and kale, cook for 3-4 minutes then add in the water to promote steam. Cook for an additional 3 minutes then add in the garlic powder and sea salt to taste. Remove the kale from the pan and use the same pan to make the mushrooms by adding in the extra virgin olive oil and mushrooms. Cook for about 6 minutes on medium high heat, Then add in the seasonings and and stir well. Remove the mushrooms from the pan and use the pan to cook the black beans by adding in the extra virgin olive oil, beans and seasonings. Cook while stirring occasionally for 6-7 minutes.adding the extra

Now you can begin filling the butternut squash. I usually scoop out just a little of the butternut squash to make room for the filling. I just eat it. lol but you can do as you wish. Then I add the kale, mushrooms, and black beans and top it with the pico de Gallo and cashew cream. That's it!


Hey I'm Shantelle!


I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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