Recipes from An Epicurious Lifestyle's kitchen

Roasted Pumpkin Tacos

Roasted Pumpkin Tacos

In our house we rarely throw away anything that I can cook, especially pumpkins! Here I have made them into tacos…you could use butternut squash for this recipe too. I usually make tortellini,  ravioli, or lasagna but… lately we have been on a Mexican food kick…could be the unseasonable 80 degree weather we have been having!

Roasted Pumpkin Tacos

Yield: 10 tacos


1 medium pumpkin, seeded, peeled and chopped into small/medium-sized cubes

Handful of fresh sage

1-2 tablespoons of Mexican spices (Menudo Mix)

About 1 tablespoon kosher salt and freshly cracked pepper

About 3 tablespoon olive oil

¼ cup of finely sliced onions

1 package of corn tortillas


Preheat oven to 400 degrees. Toss all ingredients together until well coated. Place on roasting pan. When your oven is ready, then roast the pumpkin mixture for about 45 minutes to an hour (depending on your oven.) You want the pumpkin to be fork tender. With a gas burner brown both sides of your corn tortillas until nice and soft. Keep warm in a dish towel. When pumpkin mixture is ready, assemble tortilla and enjoy!

Peter’s Wine Pick: Rioja

~Happy Cooking

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