Roasted Butternut Squash and Black Bean Tacos with Pepita Salsa

I recently discover a sort of “salsa” if you will that has been a GAME changer. I say “salsa” because to me it isn’t like your traditional salsa made with tomatoes, onions and jalapeños. This salsa is made with Pepitas (aka Pumpkin seeds), tomatoes, onions, garlic and a bunch of other spices. It’s slightly sweet and spicy and pairs perfectly with with just about any veggie but squash especially, ( I mean its main ingredient is pumpkin seeds soo). And I discovered this amazing creation at none other than the beloved, Trader Joe’s.

I occasionally will go on Trader Joe’s website and virtually browse their new items section.

Is this normal or am I just weird?

Probably just weird but whatever.

So I’m a freak and I love browsing grocery stores for no reason other than to ogle the latest and greatest. If I can do this from the comfort of my couch and avoid the insanely crowded New York City TJ’s then I’m all in!

So I was browsing the virtual shelves of TJ’s and stumbled upon it. I clicked the photo to read more and it had a recommended recipe of this roasted veggie and quinoa bowl with the veggies drizzled in this salsa. My mouth was watering. I made a list of things I was going to hunt down inside the real store and made my way over.

I made the bowl in the picture and it was delicious.The salsa was EVERYTHING and I was in love. I hadn’t used the whole jar so the next day I was thinking about another way to use this magical sauce.

I was looking in my cabinets and fridge for what I had on hand. Trying to come up with a meal centered literally around the salsa. I had some leftover butternut squash, a can of black beans, corn tortillas and some arugula.

Vegan tacos I thought.

Easy, filling, and of course it will taste great because I have this fantastic sauce to drown it all in. (But seriously I drowned the tacos in this stuff).

Now, Trader Joe’s is known for introducing new products and then later on discontinuing them. I swear if they do that with this salsa I will personally write a letter to the CEO literally BEGGING him to bring it back.

It’s that good.

Now, I’m also going to attempt to recreate this salsa in the event the CEO turns down my request. If I succeed in the homemade rendition I’ll post the recipe!

Roasted Butternut Squash and Black Bean Tacos with Pepita Salsa

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Vegan
Servings 2 People (3 Tacos Each)


  • 1 small to medium Butternut Squash
  • 1 can Black Beans
  • 1 Handful Arugula
  • 1 Red Onion Sliced
  • 6 Corn Tortillas
  • Pepita Salsa



  • Cut and cube squash (no skin)
  • Drizzle in olive oil
  • Season with salt, pepper, paprika and garlic powder
  • Roast for about 20-25 at 450

Building tacos

  • Warm up beans and kinda smoosh down in pot (semi refried consistency)
  • Spread onto warmed tortillas
  • Place roasted, cubed squash on top
  • DROWN in salsa
  • Garnish with Arugula and red onion
Keyword Butternut Squash, Pepita Salsa, Vegan Tacos