Crispy Butternut Squash Tacos Recipe for a Cozy Fall Dinner

There’s something about fall that just calls for cozy food. Cool evenings. Warm spices. That golden, crispy bite you can’t resist.

These crispy butternut squash tacos are exactly that comfort food wrapped in a tortilla.

The squash turns sweet and tender inside, with a crunchy coating outside. Stack it on soft tortillas, add creamy toppings, and you’ve got taco night done right.

And yes… we’ve even got the leftover cooking oil cleanup covered so that you can fry without the stress.

Ingredients You’ll Need for Crispy Butternut Squash Tacos

This crispy veg taco recipe makes 8 tacos, perfect for serving 4 people.

For the Crispy Squash

1 medium peeled and cut into cubes butternut squash (roughly 3 cups)
½ cup all-purpose flour
½ cup cornmeal or panko breadcrumbs
2 large eggs (or plant-based egg substitute)
1 tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2½–3 cups vegetable oil (for frying)
FryAway Deep Fry (for easy oil cleanup after frying)

For the Taco Assembly

8 small tortillas (flour or corn)
1 cup shredded slaw or lettuce
1 avocado, sliced
½ cup crema or plain Greek yogurt (or vegan yogurt sauce)
Lime wedges, for serving
Fresh cilantro leaves, for garnish

How to Make Crispy Butternut Squash Tacos – Recipe

Before we jump into the steps, here’s the plan: get the squash golden and crisp, warm up your tortillas, then build tacos loaded with flavor.

Step 1: Prep the Squash

Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes. Dry the pieces with a paper towel so the coating holds well.

Step 2: Season and Set Up Coating

Toss the flour and spices (paprika, garlic powder, salt, and pepper) in the first bowl and whisk them up. In a second bowl, beat the eggs. In a third place, the cornmeal or panko breadcrumbs.

Step 3: Coat the Squash

Dredge each squash cube in the seasoned flour, dip it into egg, then roll it in breadcrumbs. Make sure each piece is fully coated for that perfect crunch.

Step 4: Heat the Oil

Pour 2½–3 cups of vegetable oil into a deep skillet or fryer. Heat to 350°F (175°C). You’ll know it’s ready when a breadcrumb dropped in bubbles and rises quickly.

Step 5: Fry Until Golden

Fry squash cubes in batches for about 3 minutes, turning halfway, until they’re crisp and golden. Avoid overcrowding the pan so they fry evenly.

Step 6: Drain and Keep Warm

Transfer the fried squash to a dish lined with paper towels using a slotted spoon. Keep warm while you prepare the tacos.

Assembling the Tacos - The Fun Part

Place the tortillas in a dry skillet or hold them over a flame for a few seconds until they loosen up and turn soft. Add a handful of slaw, a few crispy squash pieces, avocado slices, and a drizzle of crema. Add a squeeze of lime and cilantro to finish.

Frying Done… But What About the Leftover Oil?

Hot, messy oil after frying can feel like the worst part of cooking. And here’s the truth: pouring oil down the drain or tossing it outside is harmful to your plumbing, your family’s hygiene, and the planet’s ecosystem.

The best way is to solidify cooking oil with a 100% plant-based oil solidifier like FryAway. Here’s how to dispose of cooking oil:

1. Sprinkle & Stir

While the oil is still warm (not extremely hot), sprinkle FryAway Deep Fry into it. Stir gently until dissolved.

2. Cool & Solidify

Let the oil cool completely; it’ll turn solid on its own.

3. Toss

Scoop the solidified oil into the trash. No spills. No greasy mess.

Why You’ll Love These Crispy Veggie Tacos?

They’re crunchy, colorful, and packed with flavor. A fall recipe that’s both satisfying and meat-free. And with FryAway, even the cooking oil disposal is quick and easy.

Ready to Turn Taco Night into a Fall Feast?

Make these crispy butternut squash tacos and taste autumn in every bite. And when the frying’s done, let FryAway handle the hard cleanup so you can spend more time enjoying your food, not scrubbing your kitchen.