Roasted squash breakfast tacos + cashew crema

Roasted squash breakfast tacos + cashew crema

Sometimes the best ideas come to me on the fly. I can spend hours planning and dreaming up recipes and I might make it 20 times and it never turns out right. And then some days you get super inspired on the fly, happen to have everything ready to go in your fridge and pantry and make the most bomb breakfast for lunch. Like these roasted squash breakfast tacos + cashew crema. Let’s be honest here. Have you ever met anyone who didn’t like tacos? And if you did, are you still friends with them? Because I don’t think that I would trust them. 

Why do we love tacos so much?

They are so versatile and if you’ve ever ready any of my blog posts I constantly fawn over food that is versatile.
They are delicious.
They’re fun to assemble.
They’re great party food that doesn’t require much prep OR clean-up.
All the toppings!
Another excuse to eat avocado, but not like we need one.
They’re great for camping meals!
And I think I could keep going, but I’ll respect your time and need for tacos.

I happen to have roasted squash already cooked up and in the fridge waiting to be eaten, so it made this meal super quick to whip up. Batch cooking and having food already prepped makes cooking up delicious and healthy foods so much easier! Have you read my post on making meal prep work for you? I’m not about the chicken and broccoli life, but rather having a bunch of ingredients on hand that will make meals easy to prep in 15-30 minutes. Roast a squash every night? Ain’t no one got time for that.

I’ve also made you a FREE list of 10 easy meal prep tips you can follow straight away. Click the image below for the guide!

Regardless of whether or not you have squash already baked, you must make these tacos. Breakfast for dinner, anyone? Happy Taco Tuesday!



Roasted squash breakfast tacos + cashew crema

Fall tacos for the breakfast taco Tuesday.
Course Breakfast
Cuisine Mexican
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2 people
Author Emma


Squash Tacos

  • 4-6 corn tortillas
  • 4-6 eggs (1 egg per tortilla)
  • 1/2 tbsp olive oil
  • 1 kabocha , butternut, delicata, or acorn squash
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • S & P


  • 1 c arugula
  • 1/2 red bell pepper chopped
  • sliced avocado
  • salsa verde
  • hot sauce
  • chopped cilantro
  • black sea salt (or any salt) optional

Cashew crema:

  • 1/2  c  raw cashews soaked for 2 hours*
  • 1/2  c  water
  • tbsp  olive oil
  • lime juiced
  • 1 small garlic clove
  • tbsp  minced serrano pepper , seeds discarded (less if you're not into spicy)
  • 1 tsp chili flakes
  • 1 tsp chili powder
  • S & P to taste


Roasted squash:

  1. Preheat the oven to 375˚F. Cut the squash in half and discard any seeds & pulp.
  2. Peel squash if desired. cool and then cut a flat end to make the squash sit on your cutting board evenly.
  3. Place the squash on a sheet pan cut side down. Rub each half with olive oil (or drizzle the cubes if you peeled and cubed) and season with chili powder, cumin, salt and pepper.
  4. Bake in the oven at 375˚F until tender, about 30 minutes for cubes and about 35-40 if using a large squash only halved.


  1. While the squash is cooling, heat olive oil in a non-stick or well-seasoned cast iron skillet over medium heat.
  2. Crack eggs into pan one at a time. Allow to cook for about 2 minutes. Cover pan for the remaining 1-2 minutes (depending on how runny you want your eggs). The messier the taco, the better!

Cashew crema:

  1. Blend all ingredients together in a blender until well combined.
  2. Assemble your tacos!

Recipe Notes

*Delicata skin is fine to eat, and acorn and kabocha skin is also fine to eat if roasted long enough. However, for easier peeling if you want to avoid the skin for texture and appearance, puncture the squash with a fork a few times and heat in the microwave for 3 minutes. Allow to cool. Peel and then cut into cubes.


If you don't want to soak your cashews for 2 hours, soak them for 10-15 minutes in very hot water, or skip altogether.