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
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- 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