



If you live in Toronto, then you’ve likely eaten at Fresh Restaurants. Well, a couple years ago when they created their squash tacos, I was obsessed and have been meaning to make my own version. This was my contender in the first unofficial vegan taco challenge.

I did try a baked version of the butternut squash pieces, but it honestly took way too long and they didn’t get as crispy or golden. It works, it’s just not my preference. I baked them around 425°F for 45 to 55 minutes.

If you’re looking for the vegan breakfast taco in the video, find that here.



