Oven Roasted Butternut Squash Fajitas

Oven Roasted Butternut Squash Fajitas

I love me some Mexican food (did you see my Vegan Taco Party booklet?!) Or Tex-Mex really. Vegan Tex-Mex. That's not even really a thing yet but I plan to make it one! It's my favorite type of food to make and eat hands down. I just grew up loving the stuff. 

And these fajitas?! HOLY FREAKING MOLY were they amazing!!! My family gobbled them right up and I really felt like I should have made more so I would have lots of leftovers. Oh well I can easily make them again. That's another thing that rocks - they are crazy easy to make! 

Oven Roasted Butternut Squash Fajitas

They make a super light and refreshing dinner and did I mention crazy easy? Toss the veggies up with some seasoning and roast them. You don't even have to stir the pan around when you roast them! 

I served them up on my cast iron comal for effect but cooked them on a regular baking sheet. Do whatever works for you! And consider doubling the recipe because you will want some in your burrito or over rice tomorrow for lunch! 

Oven Roasted Butternut Squash Fajitas

Oven Roasted Butternut Squash Fajitas

serves 4 

  • 1 & 1/2 pounds butternut squash (1/2 of a large or one really small butternut squash) - cut in half lengthwise and sliced into approximately 1/4" x 1" pieces (remove the seeds of course)
  • 1 large red, yellow or orange bell pepper cut into 1/2" slices
  • 1 large onion cut into 1/2" slices
  • 1 Tablespoon chili powder (salt free like this one!)
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • pinch of cayenne (optional)
  • juice of 1 lime 
  • for serving: tortillas (whole wheat flour and corn!),  guacamole (a video of me and my kiddo making some!) , salsa, tofu sour cream (homemade!), lime wedges, lettuce, cilantro

Preheat your oven to 400 degrees. Line a baking sheet (or two!) with parchment or silpat baking mats

Toss the butternut squash, bell peppers, and onion with all of the seasoning blend and the lime juice (I like to do this in a large ziplock bag but a large bowl would work as well!) 

Lay out on your baking sheets in a single layer. 

Bake for 30-35 minutes, or until nicely browned and delicious. Serve with tortillas (whole wheat flour and corn!), guacamole, salsa, tofu sour cream (homemade!), lime wedges, lettuce, cilantro, and whatever else you like with fajitas (beer?!)

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