Squash Tacos

Squash Tacos

We were really excited to give this a try!

A really simple dish that takes minimum effort but really packs a punch.  The first time we cooked this dinner, we all came back for seconds.  We all said it was such a triumph – who needs meat?!  This can be vegan if you don’t serve with sour cream.

Cooking surfaces

Cast Iron Grid
Plate setter icon

BBQ Temperature



  • 1 butternut squash, peeled and cubed into 1cm cubes
  • 4 tbsp light olive oil
  • 1 tbsp crushed chipotle chillis
  • 1 mild chilli (optional)
  • Maldon salt and black pepper
  • 1 tsp paprika
  • 1 packet pre cooked black beans – 380-400g
  • 8 tortillas or 8 tacos or a mixture
  • Guacamole
  • Sour Cream
  • Fresh coriander to garnish
  • Juice of 1 lime – you could add the zest to the squash


  • I use the Big Green Egg large cast iron skillet


  • Setup your Egg for an indirect cook using the ConvEGGtor and the the stainless grid on top. Set the Egg to 220°C (baking temperature).
  • Pre-heat the skillet to 220°C and add the olive oil.
  • Into the skillet, add the squash, the chipotle, the chilli (optional), the paprika, the salt and pepper and the lime zest if you are using it.
  • Stir together, coating the spices on to the squash.
  • Bake for about 45 minutes, stirring every 15 minutes.
  • Add the pre cooked black beans and stir through.
  • Cook for a further 15 minutes and remove from the heat.
  • If you’re using tacos, bake them on the Egg for 3 minutes to warm them.
  • If you’re using tortillas, remove the ConvEGGtor and cook them direct for about 15 seconds a side.
  • Serve them with the squash, lashings of sour cream, guacamole and some coriander leaves.
  • If you like it fiery chop over some red chilli.


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