Studded with bacon, butternut squash, spinach, and avocado, these bacon butternut squash tacos are the perfect way to start your day. Gluten-free, dairy-free, and egg-free, these tacos work great for any meal of the day – breakfast, lunch or dinner!
Bacon butternut squash tacos! These tacos are gluten-free and dairy-free and can be made vegetarian and vegan without the bacon. As someone who can’t eat eggs, I love eating these for breakfast. They definitely fill me up and I love getting some veggies first thing in the morning. They also work great for lunch or dinner, too! You’ll love how simple these tacos are to throw together, I guarantee they’ll become a staple in your house. 
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These bacon and butternut squash tacos are a delicious, gluten-free way to enjoy a hearty meal any time of the day, packed with savory bacon, sweet squash, and creamy avocado.
Ingredients
- 4 pieces bacon
- 1 cup onion, diced (1/2 medium onion)
- 2 cups butternut squash, diced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1 cup spinach
- 12 corn tortillas
- 1 avocado, sliced
Instructions
- Preheat a large skillet over medium-high heat. Add the bacon slices and cook until they are cooked through and crisp, about 8-10 minutes. Remove the bacon from the pan and crumble or break into small pieces. Set aside.
- In the remaining bacon fat, add the diced onion and cook for 3-4 minutes until soft and translucent.
- Add the diced butternut squash to the skillet. Sprinkle with cumin, salt, cinnamon, and garlic powder. Stir to combine.
- Cook the mixture for 10-12 minutes, stirring occasionally, until the butternut squash is tender and lightly browned.
- Add the spinach to the skillet and cook for 1-2 minutes, just until wilted.
- Warm the corn tortillas in a separate pan or microwave until pliable.
- Assemble the tacos by dividing the butternut squash mixture among the tortillas. Top with crumbled bacon and sliced avocado.
- Serve immediately and enjoy!
Notes
To make this recipe vegetarian or vegan, simply omit the bacon and use a plant-based bacon alternative. These tacos are versatile and can be enjoyed for breakfast, lunch, or dinner. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 20 mg
Frequently Asked Questions
Can I substitute the bacon with a vegetarian option?
Yes, you can replace the bacon with a plant-based alternative or simply omit it to make the tacos vegetarian or vegan.
What is the best way to prepare the butternut squash for the tacos?
Peel and cube the butternut squash, then roast it in the oven until it’s tender and caramelized for optimal flavor.
How can I add more flavor to the spinach in the tacos?
Sauté the spinach with garlic and a pinch of salt before adding it to the tacos for extra flavor.
