Breakfast Today: Butternut Squash Tacos

Paula Gallagher on
Butternut squash

Although there are differing opinions on this now, I still think that breakfast is the most important meal of the day. It should provide nutrients that help power you through the day, or at least until your next meal. It is also important because every time you eat, your blood sugar levels rise, signalling an increase in the production of insulin. Insulin guides glucose to the cells in the body where it’s used for energy. Eating something after waking up, or breaking your fast, has been shown to make a positive difference on your glucose and insulin levels for the day.

Regularly skipping a morning meal may result in overeating throughout the rest of the day, causing greater fluctuation of glucose levels, and over the long term, it may lead to serious conditions such as diabetes.

Eating a healthy breakfast might also support memory, attention span, reasoning, creativity, comprehension and verbal communication skills that you need to get you through your day.

This recipe combines one of fall's most nutritious vegetables, butternut squash, and a Tuesday night favorite... tacos! Who says tacos are just for dinner?

Butternut squash is loaded with vitamins A and C, potassium and manganese. It also has a ton of beta carotene, an antioxidant that has shown to help with certain diseases while supporting a healthy immune system, and it may even help with improving skin health.

Thank you to Your Body in Balance by Neal Barnard, MD, for recipe.

Butternut Squash Tacos

Makes 4 Servings

  • 3 cups peeled and cubed butternut squash
  • 1 Tbsp taco seasoning
  • 8 corn tortillas
  • 1/2 cup fresh salsa
  • 1 cup guacamole
  • 1/2 cup sliced green onions
  • Chopped fresh cilantro (to taste)
  • Hot sauce (to taste)

Preheat oven to 375 F and line a baking sheet with parchment paper. Rinse butternut squash cubes under cold water and shake off excess. Toss with taco seasoning until coated. Arrange in a single layer on the pan and roast for 30-40 minutes, or until fork-tender and browning, flipping halfway.

Spoon cooked squash into corn tortillas. Top with salsa, guacamole, onions and cilantro. Drizzle with hot sauce and serve.

Notes: For heartier tacos, you can add refried beans or black beans. To make homemade guacamole, mash a ripe avocado and stir in lemon or lime juice, ground cumin, chopped onion and chopped cilantro.

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