Roasted Butternut Squash Tacos With Crisp Apple & Chipotle-Lime Drizzle Recipe

Name: Roasted Butternut Squash Tacos With Crisp Apple & Chipotle-Lime Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large (or 2 small) butternut squash; 2 red bell peppers; Olive oil, to coat; Sea salt and freshly ground black pepper, to taste; 1/2 cup mayonnaise; 3 tablespoons adobo sauce (from a can of chipotle peppers); 1 to 2 tablespoons limes, juiced; 1 can black beans, mashed or refried beans, optional; 2 crisp apples, diced; 12 soft white corn tortillas; Cilantro, to top

Servings: persons

1 large (or 2 small) butternut squash
2 red bell peppers
Olive oil, to coat
Sea salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
3 tablespoons adobo sauce (from a can of chipotle peppers)
1 to 2 tablespoons limes, juiced
1 can black beans, mashed or refried beans, optional
2 crisp apples, diced
12 soft white corn tortillas
Cilantro, to top

1
Heat oven to 425u00b0 F.
2
Peel the butternut squash and chop into cubes. Chop the red pepper into slices.
3
Combine red pepper and butternut squash in a bowl. Toss with a tablespoon or two of olive oil to coat. Season liberally with salt and pepper. Spread evenly on a rimmed baking sheet. Roast for about 20 minutes, until tender and starting to brown, giving them a toss about halfway through the cooking time.
4
While the veggies are roasting, whip up the dressing. In a small bowl, combine the mayonnaise, adobo sauce, and lime juice (add 1 to 2 tablespoons, tasting after the first tablespoon), and whisk together until smooth. You can add salt to taste and more chipotle sauce to taste. Set aside.
5
Warm the black beans or refried beans in a small pot on low . Smash the black beans a bit and add a little lime juice and olive oil to loosen them.
6
Char each side of the tortillas on the open flame of your gas stovetop. Each side takes about 45 seconds. Wrap them in foil or a tea towel to keep warm as you go. The other option is to pan fry them on the stovetop. Tortillas always need to be served warm!
7
When everything is ready, assemble tacos. Beans, veggies, apple, chipotle drizzle, and cilantro. Smile.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large (or 2 small) butternut squash, 2 red bell peppers, Olive oil, to coat, Sea salt and freshly ground black pepper, to taste, and more.

Yes, Roasted Butternut Squash Tacos With Crisp Apple & Chipotle-Lime Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Butternut Squash Tacos With Crisp Apple & Chipotle-Lime Drizzle

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