These Butternut Squash and Pork Carnitas Tacos are tasty as can be and perfect for any cozy meal. You’ll find they have great flavor, texture, and color, too.
Welp. My husband did it again with these tacos. Seriously! I don’t know how the simplest of the simple ingredients could turn into such a delicious dish, but they did.
These Pork Carnitas Tacos with Butternut Squash Puree are a whole lot of delicious. The smooth and sweet and creamy puree goes hand-and-glove with the seasoned pork. I’ve got some family members I’m thinking of who don’t eat pork, and I can’t wait to try this same dish with beef. 
Pork tenderloin is always so easy to make. I know a lot of you might prefer to use a slow cooker or Instant Pot, but my husband is an oven kinda guy! His take on it is, if he’s home, he might as well use the oven.
If you like pork, try my Blackberry-Jalapeño Glazed Pork Tenderloin. It’s another super-easy dish to make, and it’s big on great flavors.
Perhaps you like your pork a little spicier? If so, try this (exceptionally easy to make) Sriracha-Roasted Pork with Sweet Potatoes. What a great main dish!
But really, all said, it only took a little over 20 minutes to cook this tenderloin for these tacos. If tacos are your thing and you’re looking for a tasty vegetarian taco dish, you’ll love these Butternut Squash, Spinach, and Mushroom Tacos.
My husband cooks dinner almost every night at our house. Hard to believe since I’m a food blogger, but it’s true! He’s definitely a meat and potatoes guy, and I feel like these carnitas tacos are a healthier take on that.
What’s not to love about that, right? Anytime roasted veggies are involved in my meal I’m a happy camper, so the butternut squash was right up my alley here, even if it was a little unexpected.
I wasn’t really paying any attention to what he was doing the night he made these tacos, so the butternut squash puree paired with pork surprised me a bit. Pleasantly surprised, I should say!
If you’re looking for a fabulous fall dish, get out your pans and make these Pork Carnitas Tacos with Roasted Butternut Squash Puree. You will be pleasantly surprised and happily satisfied!
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Butternut Squash and Pork Carnitas Tacos
- Total Time: 70 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Sweet butternut squash puree and tender shredded pork carnitas make these tacos a fall favorite. Easy to customize with your favorite toppings!
Ingredients
- 1 small butternut squash (ends removed and seeds scraped out, cubed)
- 1 tsp (5 ml) salt
- 0.5 tsp (2 ml) ground black pepper
- 0.25 cups (59 ml) olive oil
- 3 lbs (1361 g) pork tenderloin
- 0.33 cups (79 ml) diced white onion
- 3 cloves (minced) garlic cloves
- 2 cups (473 ml) vegetable stock
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) chipotle powder or smoked paprika
- 1 tbsp (15 ml) ancho chile powder
- 1 tsp (5 ml) ground cumin
- 2 oz (57 g) heavy cream
- Mini tortillas
- Cotija cheese for topping
Instructions
- Preheat oven to 425°F (218°C).
- Toss butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast for 30 minutes, or until soft and caramelized.
- Remove from oven and set aside.
- Reduce oven temperature to 350°F (177°C).
- Slice tenderloin into three even pieces; trim excess fat.
- Season tenderloin with remaining salt and pepper.
- Add remaining oil to a Dutch oven over medium-high heat.
- Add tenderloin and brown for 6-8 minutes per side.
- Remove pork and set aside.
- Turn heat to medium; add onion and cook for 4 minutes.
- Add garlic and cook for 90 seconds.
- Add stock, scraping up brown bits; add tomato paste, paprika, chili powder, and cumin.
- Add pork to Dutch oven; cover and bake for 20 minutes, or until done (internal temperature of 145°F (63°C)).
- Remove pork and set aside.
- Place Dutch oven with cooking liquid on stovetop over medium-high heat; reduce liquid by half.
- Blend butternut squash, heavy cream, and 4 ounces cooking liquid until smooth.
- Shred pork with two forks.
- Cook shredded pork in 1 tablespoon olive oil over medium heat for 3-4 minutes.
- Return shredded pork to cooking liquid; toss to coat.
- Add butternut squash puree, shredded pork, and Cotija cheese to tortillas.
- Serve immediately.
Notes
- For a richer flavor, use bone-in pork shoulder instead of tenderloin, increasing the cooking time as needed.
- To make this recipe ahead, prepare the butternut squash puree and shredded pork separately. Reheat gently before serving.
- If you don’t have Cotija cheese, substitute queso fresco, feta, or a crumbled Mexican blend cheese.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 8
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I substitute the pork tenderloin with another type of meat?
Yes, you can try using beef for a different flavor profile, as mentioned in the recipe.
What is the best way to prepare the butternut squash puree?
The butternut squash should be cooked until soft, then blended until smooth to achieve the creamy texture that complements the seasoned pork.
How long does it take to cook the pork tenderloin for the tacos?
The pork tenderloin only takes a little over 20 minutes to cook in the oven.
