Meet your new favorite recipe for fall: 3 ingredient, grain-free, gluten-free, and vegan Butternut Squash Tortillas! Most importantly, these Butternut Squash Tortillas are super tasty and they hold together, making them a perfect substitute for corn tortillas in tacos, enchiladas, quesadillas, and fajitas! You can also use them to make yummy butternut squash wraps. Fill them with whatever your heart desires.
I enjoyed these Butternut Squash Tortillas as tacos filled with sauteed oyster mushrooms, peppers, red onion, and garlic. Of course, I topped them with homemade guacamole. The garnish was fresh cilantro and fresh lime juice to balance it all out. True story: I’m planning to make more tonight! Below you’ll find the recipe for the tortillas, and also my simple (but tasty) mushroom and pepper filling.
These Butternut Squash Tortillas are:
- Made with wholesome simple ingredients
- Full of flavor
- A perfect replacement for traditional corn tortillas
- Easy-to-make (though you will need to use a little elbow grease)
- Nutritious: high in protein and beta-carotene
Made with Simple Clean Ingredients
Butternut Squash: Rich in fiber, beta-carotene, potassium, magnesium, and vitamin C, butternut squash is one of the most delicious and versatile gourds. Use hand shredded butternut squash in this recipe to create a texture similar to traditional corn tortillas. To select the best butternut squash: Look for one that feels heavy for its size and has a rich color––avoid those that are very pale and yellowish or with any trace of green.
Tofu: Tofu is like an egg, it holds these tortillas together. Use firm tofu for the best texture. I didn’t press the tofu for this recipe. However, if you choose to, you may reduce the cook time, so check on the tortillas sooner than my recommended 40 minutes. Tofu is a great source of protein and calcium.
Nutritional yeast: To give the tortillas a nice umami flavor, use nutritional yeast. This seasoning made from inactive yeast has a nutty almost cheesy taste. It is a rich source of protein, B12 and other B vitamins, and fiber. Look for it at your local health food store, at a vitamin store, or online.
How to make Butternut Squash Tortillas
Step one: Hand shred 1/4 of butternut squash on a cheese grater. You should have about 2 cups of shredded squash. I recommend hand shredding because it gives the squash the best texture. The food processor shredder attachment will make pieces that are too long and thick. These will work, but are not ideal.
Step two: Blend 1/2 block of firm tofu with nutritional yeast, garlic powder, and salt. Blend until creamy in a food processor. I recommend using a food processor or Ninja (or similar) for this to avoid tofu being stuck at the bottom of a tall blender.
Step three: In a large mixing bowl combine the shredded squash and blended tofu. Stir well until well mixed.
Step four: Place 6 scoops of the mixture (about 1/4 cups each) onto a baking sheet lined with parchment paper. Give plenty of room between each. Use a spatula to spread the mixture to make a round very thin tortilla shape. Should be about 1/8″ thick.
Step five: Bake the tortillas for 40 minutes in the oven or until the edges are golden and curved upwards, and the tortilla is dried through. They should easily peel off of the parchment paper after cooling for a few minutes.
Tips for Making the Perfect Butternut Tortillas
Hand shred the butternut squash for the best texture. The food processor shredder attachment will make pieces that are too long and thick. This machine-made texture will work, but is not ideal. If you must use a food processor attachment, give the squash a few pulses in the food processor (with the chopping blade) to break up the pieces.
For blending the tofu, I recommend using a food processor or Ninja (or similar) for this to avoid tofu being stuck at the bottom of a tall blender.
Bake the tortillas on parchment paper or a silicone baking sheet. Aluminum foil is not a suitable substitute. The tortillas will stick to it.
To know if the Butternut Squash Tortillas are finished cooking, look for the edges to be golden and curved upwards. They should be dry all the way through.
Allow the tortillas at least 5 minutes to cool before removing from the parchment paper. They should peel away from the paper easily.
I can’t recommend substitutions for this very simple recipe. However, I would invite you to play around with different spices for the tortillas. I kept it very simple with just nutritional yeast, garlic powder, and salt to allow my taco fillings to shine. However, you could enliven the tortillas with any desired seasoning.
These tortillas are, in a way, similar to scallion pancakes. Go wild and add various vegetables to the tortillas. Just be sure to chop them as small as the shredded squash. Try to avoid using veggies that have a lot of water in them.
How to Reheat Butternut Squash Tortillas
Reheat these yummy squash tortillas in the toaster oven at 350° for 5-10 minutes. Or reheat them in a greased skillet over medium heat for 5-10 minutes.
Can I Freeze Them?
Absolutely yes! Place a square piece of parchment paper between each tortilla before freezing. This way they will not stick together. You can easily remove one (or a few) from the freezer for a quick meal. Reheat the frozen tortillas as you would fresh ones. Just give them more time to warm up. No need to thaw first.
Try your Butternut Squash Tortillas with These Recipes
- Marinated Tempeh Tacos
- Green Chili Chicken Enchiladas
- Jerk Jackfruit Tacos
- Indian-Inspired Sweet Potato Tacos
- Chipotle Sweet Potato Enchiladas
Butternut Squash Tortillas
- food processor Here's my top recommendation
- 1/4 raw butternut squash peeled
- 1/2 block firm tofu
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
Mushroom & Pepper Taco Filling
- 1 red bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 2 cloves garlic minced
- 1 lb oyster mushrooms or mix of mushrooms
- 1 tsp dry oregano
- 1/2 tsp sea salt + more to taste
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Shred raw butternut squash on the largest holes of a cheese grater.
- Blend the tofu with nutritional yeast, garlic powder, and salt in a food processor until creamy.
- Transfer the grated butternut squash and tofu to a mixing bowl and stir thoroughly.
- Place 6 scoops of the mixture (about 1/4 cups each) onto a baking sheet lined with parchment paper. Give plenty of room between each. Use a spatula to spread the mixture to make a round very thin tortilla shape. Should be about 1/8" thick.
- Bake the tortillas for 40 minutes in the oven or until the edges are golden and curved upwards, and the tortilla is dried through. They should easily peel off of the parchment paper after cooling for a few minutes.
- Serve warm.
Mushroom & Pepper Taco Filling
- Warm oil in a large skillet on medium high heat.
- Add the peppers, onions, and garlic, plus a sprinkle of sea salt.
- Reduce the heat to medium, and sauté until the veggies are tender.
- Add the mushrooms and oregano, along with another pinch of salt, and sauté for 15 minutes, or until tender and juicy.
- Season to taste with more salt.