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 Butternut Squash, Or 2 Small Or Medium; 2 Red Peppers; Olive Oil, As Needed; Salt And Pepper; 1/2 cups Mayonnaise; 3 Tablespoons Adobo Sauce From A Can Of Chipotle Peppers; Sea Salt And Freshly-ground Black Pepper, To Taste; 1 can (15 Oz. Size) Black Beans, Drained And Mashed, Or Refried Beans (optional); Lime Juice, As Needed; Olive Oil; 2 Crisp Seasonal Apples, Diced; 12 Soft White Corn Tortillas, Charred; Fresh Chopped Cilantro, For Garnish

Servings: persons

1 Large Butternut Squash, Or 2 Small Or Medium
2 Red Peppers
Olive Oil, As Needed
Salt And Pepper
1/2 cups Mayonnaise
3 Tablespoons Adobo Sauce From A Can Of Chipotle Peppers
Sea Salt And Freshly-ground Black Pepper, To Taste
1 can (15 Oz. Size) Black Beans, Drained And Mashed, Or Refried Beans (optional)
Lime Juice, As Needed
Olive Oil
2 Crisp Seasonal Apples, Diced
12 Soft White Corn Tortillas, Charred
Fresh Chopped Cilantro, For Garnish

1
Heat oven to 425 degrees F.
2
Peel butternut squash and chop into cubes.
3
Chop red pepper into wedges suitable for a taco.
4
Combine red pepper and butternut squash in a bowl.
5
Toss with a tablespoon or two of olive oil to coat.
6
Season liberally with salt and pepper.
7
Spread evenly on a rimmed baking sheet.
8
Roast for about 20 minutes until tender and starting to brown, tossing them about halfway through the cooking time.
9
While veggies are roasting, whip up the chipotle-lime dressing.
10
Combine all dressing ingredients into a small bowl and whisk together until smooth.
11
You can add salt to taste and more chipotle sauce to taste.
12
Set aside.
13
Warm black beans or refried beans in a small pot on low on the stovetop.
14
Smashing the black beans a bit and add a little lime juice and olive oil to loosen them.
15
Dice the apples.
16
Set aside.
17
Char each side of the tortillas on the open flame of your gas stovetop, if possible.
18
Each side takes about 45 seconds to get a nice char on each side.
19
Wrap them in foil or a tea towel to keep warm as you go.
20
The other option is to pan fry them on the stovetop.
21
Tortillas always need to be served warm!
22
When everything is ready, assemble tacos with beans, veggies, apple, chipotle drizzle and cilantro.

818

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 Large Butternut Squash, Or 2 Small Or Medium, 2 Red Peppers, Olive Oil, As Needed, Salt And Pepper, 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

How did you like this recipe?

Frequently Asked Questions