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There’s a natural sweetness to honeypatch squash that makes it one of my favorite ingredients of the season. It caramelizes beautifully in the oven and pairs perfectly with the tart, almost citrusy flavor of roasted tomatillos. In these tacos, the two balance each other out then get finished with a bright cilantro-jalapeño crema that pulls it all together.
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This recipe is simple to make but layered in flavor: roasted vegetables tossed with a touch of honey and lime, creamy black beans, and a sprinkle of cotija for salt and texture. Everything comes together on a single sheet pan, making it weeknight-friendly and ideal for using what’s fresh from the garden (in my case, tomatillos, cilantro, jalapeño, and lime). Think of these as the fall version of your favorite veggie tacos.
About The Recipe
Row 7’s honeypatch squash is like a mini butternut with a dense, velvety texture and concentrated sweetness. It holds up well to roasting and develops that golden edge that makes any taco filling irresistible. Pairing it with tomatillos adds acidity and depth, while the crema (made with Greek yogurt, cilantro, lime, and jalapeño) keeps things fresh and cooling.
Everything’s designed to balance: sweet and tangy vegetables, creamy beans, salty cheese, and a little heat. It’s a combination that feels substantial and satisfying without being heavy.
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The Ingredients You’ll Need
Honeypatch Squash: A smaller, sweeter variety of butternut squash that roasts quickly and caramelizes beautifully.
Tomatillos: Add brightness and tang to the roasted filling.
Cilantro, Jalapeño, and Lime: They form the base of the crema and the final squeeze of acidity.
Black Beans: A quick protein boost that makes these tacos feel complete.
Cotija Cheese: For salt and balance against the filling.
Step-by-Step Overview
Roast the Vegetables: Toss cubed honeypatch squash, quartered tomatillos, and chopped red onion with olive oil, smoked paprika, cumin, salt, pepper, and a drizzle of honey. Roast until caramelized and jammy.
Make the Crema: Blend Greek yogurt, jalapeño, cilantro, lime juice, garlic, and salt until smooth and bright green.
Assemble: Layer warm tortillas with black beans, roasted vegetables, crema, and a sprinkle of cotija.
Everything comes together in about 30 minutes and holds up beautifully for leftovers or lunch the next day.
Honeypatch Squash & Tomatillo Tacos with Cilantro-Jalapeño Crema
Sweet roasted honeypatch squash and tangy tomatillos come together in these easy vegetarian tacos with cilantro-jalapeño crema. A bright, flavorful fall recipe perfect for weeknights.
Ingredients
For the Roasted Filling
- 3 cups honeypatch squash, peeled and cut into 3/4-inch cubes
- 4 medium tomatillos, husked and quartered
- 1/2 medium red onion, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Approximately 1/2 tablespoon honey
- Freshly ground black pepper
For the Cilantro-Jalapeño Crema
- 1/2 cup Greek yogurt
- 1 small jalapeño, seeded for mild heat or left whole for spicy
- 1/2 packed cup cilantro (tender stems included)
- 1 small garlic clove
- Juice of 1/2 lime
- Pinch of kosher salt
For Serving
- 1 can (approximately 15 ounces) of black beans, drained, rinsed and heated
- 8 small corn tortillas
- 1/2 cup crumbled cotija
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- Toss the honeypatch squash, tomatillos, and onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the sheet pan. Drizzle with honey all over. Roast for 25 minutes, flipping once halfway through, until the squash is tender and the tomatillos are blistered and jammy.
- Meanwhile, in a blender or mini food processor, combine the yogurt, jalapeño, cilantro, garlic, lime juice, and salt. Blend until smooth and vibrant green.
- Warm the tortillas. Heat them directly over a gas flame or in a dry skillet until lightly browned and pliable. Keep warm in a clean towel.
- Add a layer of black beans sprinkle with cotija. Spoon the roasted honeypatch-tomatillo mixture onto tortillas. Drizzle with crema and serve more on the side for dipping.
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