Mouthwatering Yellow Squash Tacos

I never thought yellow squash could be the star of taco night until I roasted up a batch with some olive oil and topped it with quick-pickled shallots—and honestly, I’m never going back to the same old taco routine. The sweetness of the roasted squash paired with tangy pickled shallots creates this flavor combination that’s made these tacos a regular weeknight dinner at my house. Trust me, you’re going to want to add this one to your rotation!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 18-23 g
• Fat: 42-52 g
• Carbohydrates: 112-130 g

Ingredients

For the roasted vegetables:

• 6 cups yellow squash (cut into 1-inch cubes)
• 6 cups zucchini
• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1/2 tsp kosher salt

For the pickled shallots:

• 3 shallots (thinly sliced into rings)
• 1 cup red wine vinegar
• 2 tbsp sugar
• 1 tsp za'atar

For the tahini sauce:

• 1/4 cup tahini (I use Soom Foods for a smoother texture)
• 2 tbsp fresh parsley, chopped
• 3 tbsp lime juice personally
• 1 1/4 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp maple syrup

For serving:

• 8 corn tortillas (warmed on a skillet until pliable)
• 1/2 cup hummus (I like Sabra Classic for the base layer)

Step 1: Roast the Squash and Zucchini

• 6 cups yellow squash
• 6 cups zucchini
• 3 tbsp olive oil
• 1/2 tsp kosher salt

Preheat your oven to 450°F.

Toss the yellow squash and zucchini cubes with olive oil and kosher salt on a large baking sheet, spreading them in a single layer for even roasting.

Roast for 15 minutes, then give everything a good stir to ensure even caramelization.

Continue roasting for another 10-15 minutes until the vegetables are golden brown and tender at the edges.

I like to wait until the squash develops some caramelized spots—this brings out natural sweetness and creates better texture in the tacos.

Step 2: Prepare the Pickled Shallots

• 3 shallots
• 1 cup red wine vinegar
• 2 tbsp sugar
• 1 tsp za'atar
• 1/2 tsp kosher salt

While the vegetables roast, thinly slice the shallots into rings and place them in a bowl.

Heat the red wine vinegar, sugar, za'atar, and a pinch of salt in a small pot over medium heat until the mixture steams (about 2-3 minutes).

Pour the hot vinegar mixture over the shallots and let them sit for 10-15 minutes to soften and absorb the flavors.

The shallots will develop a bright, tangy flavor that cuts through the richness of the tahini sauce.

Step 3: Make the Tahini-Herb Sauce

• 1/4 cup tahini
• 2 tbsp fresh parsley, chopped
• 3 tbsp lime juice
• 1 1/4 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp maple syrup
• 2-3 tbsp water

In a small bowl, whisk together the tahini, fresh parsley, lime juice, paprika, garlic powder, and maple syrup.

Add 2-3 tablespoons of water, a tablespoon at a time, whisking until you reach a smooth, pourable consistency—the sauce should coat the back of a spoon but flow easily.

I always add water gradually because different tahini brands vary in thickness, so you want to control the texture yourself rather than overshooting it.

Step 4: Warm the Tortillas

• 8 corn tortillas

Once the roasted squash is nearly done, warm the corn tortillas directly on a dry skillet over medium-high heat for about 30 seconds per side, or stack them wrapped in a damp kitchen towel in the oven at 350°F for 3-5 minutes.

Either method will make them pliable and warm, ready to hold the filling without tearing.

Warming tortillas right before assembly keeps them soft and brings out their subtle corn flavor.

Step 5: Assemble the Tacos

• 1/2 cup hummus
• roasted squash and zucchini from Step 1
• pickled shallots from Step 2
• tahini-herb sauce from Step 3
• 8 corn tortillas from Step 4

Warm the hummus slightly if desired (this helps it spread more easily).

Lay out your warm tortillas and spread about 1 tablespoon of hummus on each one as your base layer.

Top with a generous portion of the roasted squash and zucchini from Step 1, then add a small handful of the pickled shallots from Step 2 (draining any excess liquid).

Drizzle each taco with the tahini-herb sauce from Step 3, then serve immediately while everything is still warm.

Mouthwatering Yellow Squash Tacos

Delicious Mouthwatering Yellow Squash Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 8 tacos

Calories: 975

Ingredients Method

Ingredients

  

For the roasted vegetables:

• 6 cups yellow squash (cut into 1-inch cubes)
• 6 cups zucchini
• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1/2 tsp kosher salt

For the pickled shallots:

• 3 shallots (thinly sliced into rings)
• 1 cup red wine vinegar
• 2 tbsp sugar
• 1 tsp za'atar

For the tahini sauce:

• 1/4 cup tahini (I use Soom Foods for a smoother texture)
• 2 tbsp fresh parsley, chopped
• 3 tbsp lime juice personally
• 1 1/4 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp maple syrup

For serving:

• 8 corn tortillas (warmed on a skillet until pliable)
• 1/2 cup hummus (I like Sabra Classic for the base layer)

Method

 

1. Preheat your oven to 450°F. Toss the yellow squash and zucchini cubes with olive oil and kosher salt on a large baking sheet, spreading them in a single layer for even roasting. Roast for 15 minutes, then give everything a good stir to ensure even caramelization. Continue roasting for another 10-15 minutes until the vegetables are golden brown and tender at the edges. I like to wait until the squash develops some caramelized spots—this brings out natural sweetness and creates better texture in the tacos.
2. While the vegetables roast, thinly slice the shallots into rings and place them in a bowl. Heat the red wine vinegar, sugar, za'atar, and a pinch of salt in a small pot over medium heat until the mixture steams (about 2-3 minutes). Pour the hot vinegar mixture over the shallots and let them sit for 10-15 minutes to soften and absorb the flavors. The shallots will develop a bright, tangy flavor that cuts through the richness of the tahini sauce.
3. In a small bowl, whisk together the tahini, fresh parsley, lime juice, paprika, garlic powder, and maple syrup. Add 2-3 tablespoons of water, a tablespoon at a time, whisking until you reach a smooth, pourable consistency—the sauce should coat the back of a spoon but flow easily. I always add water gradually because different tahini brands vary in thickness, so you want to control the texture yourself rather than overshooting it.
4. Once the roasted squash is nearly done, warm the corn tortillas directly on a dry skillet over medium-high heat for about 30 seconds per side, or stack them wrapped in a damp kitchen towel in the oven at 350°F for 3-5 minutes. Either method will make them pliable and warm, ready to hold the filling without tearing. Warming tortillas right before assembly keeps them soft and brings out their subtle corn flavor.
5. Warm the hummus slightly if desired (this helps it spread more easily). Lay out your warm tortillas and spread about 1 tablespoon of hummus on each one as your base layer. Top with a generous portion of the roasted squash and zucchini from Step 1, then add a small handful of the pickled shallots from Step 2 (draining any excess liquid). Drizzle each taco with the tahini-herb sauce from Step 3, then serve immediately while everything is still warm.