Meet your new favorite fall recipe: three-ingredient, grain-free, gluten-free, vegan Butternut Squash Tortillas. They’re flavorful, hold together well, and make an excellent substitute for corn tortillas in tacos, enchiladas, quesadillas, and fajitas. You can also use them for wraps—fill with whatever you like.
I served these tortillas as tacos with sautéed oyster mushrooms, sliced peppers, red onion, and garlic, finished with homemade guacamole, fresh cilantro, and a squeeze of lime. They were so good I wanted more that night. Below is the recipe for the tortillas plus a simple mushroom-and-pepper filling.
These Butternut Squash Tortillas are:
- Grain-free
- Gluten-free
- Made with simple, wholesome ingredients
- Full of flavor
- A tasty substitute for traditional corn tortillas
- Easy to make (you’ll need a bit of elbow grease)
- Nutritious: good protein content and rich in beta-carotene
Made with simple, clean ingredients
Butternut squash: High in fiber, beta-carotene, potassium, magnesium, and vitamin C. Use hand-shredded butternut squash to get a texture closer to a corn tortilla. Choose squash that feels heavy for its size and has a rich, deep color—avoid pale or green-tinged examples.
Tofu: Firm tofu acts like a binder and helps the tortillas hold together. You don’t have to press the tofu, but if you do you may shorten the baking time. Tofu adds protein and calcium.
Nutritional yeast: Adds umami and a slightly cheesy flavor. It’s also a source of B vitamins and protein. Use it to season the tortillas for extra depth.
How to make Butternut Squash Tortillas
Step one: Hand-shred 1/4 of a butternut squash on the large holes of a cheese grater (about 2 cups shredded). Hand shredding gives the best texture; a food-processor shredder can produce pieces that are too long and thick.
Step two: In a food processor, blend 1/2 block firm tofu with nutritional yeast, garlic powder, and salt until smooth and creamy. A food processor or similar appliance works best to avoid tofu sticking at the bottom.
Step three: Combine the shredded squash and the blended tofu in a large bowl and mix thoroughly.
Step four: Scoop six portions (about 1/4 cup each) onto a parchment-lined baking sheet, leaving room between each. Use a spatula to spread each scoop into a thin round about 1/8″ thick.
Step five: Bake at 350°F (175°C) for about 40 minutes, or until the edges are golden, slightly curled, and the tortillas are dry all the way through. Let cool a few minutes and peel off the parchment.
Tips for making the perfect tortillas
Hand-shred the squash when possible for the best texture. If you must use a food processor, pulse to avoid overly long pieces.
Use a food processor to blend the tofu smooth; smaller processors prevent tofu from getting stuck at the bottom.
Bake on parchment or a silicone mat—aluminum foil will cause sticking.
Doneness is indicated by golden, slightly upturned edges and a dry center.
Cool briefly for about 5 minutes before removing from the parchment so the tortillas peel away cleanly.
Acceptable substitutions
This recipe is intentionally simple, so I don’t recommend major substitutions. Feel free to experiment with seasonings—cumin, smoked paprika, or chili powder can add interest without changing the structure. You can also fold in finely chopped vegetables, as long as their pieces are as small as the shredded squash and not overly watery.
How to reheat
Reheat in a toaster oven at 350°F for 5–10 minutes, or warm in a lightly greased skillet over medium heat for 5–10 minutes.
Can I freeze them?
Yes. Stack them with a square of parchment between each tortilla to prevent sticking, then freeze. Reheat directly from frozen—no need to thaw—allowing a little extra time to warm through.
Try your tortillas with these fillings
- Marinated tempeh or tempeh tacos
- Green chili chicken or chicken enchiladas
- Jerk jackfruit or other plant-based proteins
- Indian-inspired spiced sweet potato
- Chipotle sweet potato enchiladas
Butternut Squash Tortillas
Equipment
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food processor
Ingredients
- 1/4 raw butternut squash, peeled
- 1/2 block firm tofu
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
Mushroom & Pepper Taco Filling
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 lb oyster mushrooms (or mixed mushrooms)
- 1 tsp dried oregano
- 1/2 tsp sea salt, plus more to taste
Instructions
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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Shred raw butternut squash on the largest holes of a cheese grater.
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Blend the tofu with nutritional yeast, garlic powder, and salt in a food processor until creamy.
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Transfer the grated squash and tofu mixture to a bowl and stir until combined.
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Place six scoops (about 1/4 cup each) on the parchment, spreading each into a thin round about 1/8″ thick.
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Bake for 40 minutes, until edges are golden and curled and tortillas are dry through. Let cool a few minutes then peel off the parchment.
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Serve warm.
Mushroom & Pepper Taco Filling
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Heat oil in a large skillet over medium-high heat.
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Add peppers, onions, garlic, and a pinch of salt.
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Lower heat to medium and sauté until vegetables are tender.
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Add mushrooms and oregano with another pinch of salt and sauté about 15 minutes until tender and juicy.
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Season to taste and serve inside the tortillas.
Notes
- Hand-shred the squash for the best texture.
- Use firm or extra-firm tofu; soft or silken tofu has too much water to bind well.
- Blend tofu in a food processor to avoid it sticking in tall blenders.
- Bake on parchment or silicone; foil will cause sticking.
- Look for golden, slightly upturned edges and a dry center to know the tortillas are done.
- Cool 5 minutes before removing from parchment so they peel away easily.
- Reheat in a toaster oven at 350°F for 5–10 minutes or in a greased skillet over medium heat for 5–10 minutes.
- Freeze stacked with parchment between each tortilla; reheat from frozen—no thawing necessary.
Nutrition
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