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Butternut Squash Tacos


Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6



6 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
2 cups butternut squash, peeled, seeds removed & diced
1½ cups brussels sprouts, sliced in half
½ cup red onion, thinly sliced
2 tablespoons olive oil
2 teaspoons aged balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 ounces (½ cup) goat cheese, crumbled



  1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. To a large mixing bowl add butternut squash, brussels sprouts, onion, olive oil, balsamic vinegar, salt, Italian seasoning, and ground black pepper.
  3. Evenly spread vegetables on prepared baking sheet and place in the oven.
  4. Cook, stirring occasionally until vegetables are fork tender, about 20 minutes. Remove from oven.
  5. Fill Crepinis with roasted vegetables and top with crumbled goat cheese. Serve warm.