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Butternut Squash Tacos with Chipotle-Lime Dressing

October 13, 2015 by Emily Brees 4 Comments - This post may contain affiliate links.

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Butternut Squash Tacos are packed with freshly picked sweet apples, roasted peppers and butternut squash. Topped with spicy chipotle-lime dressing, these vegetarian tacos rank in the top 10 for new and interesting fall taco flavors.

Tacos - flat with ingredients
Last weekend  was spent apple picking in the Hudson Valley in upstate NY. Apple season is my favorite time of the year – whipping up a billion apple recipes! Discovering so many heirloom varieties.

There is absolutely no place in the world better for apple touring than upstate NY through to Vermont. Don’t even get me started on the fresh apple cider donuts coated with sugar cinnamon – warm and ready for toting away in a brown paper sack. It’s heavenly.

However, the BEST thing I discovered on this trip is butternut squash oil. Butternut squash oil is an alternative to olive oil with the deep roasted flavor of roasted pumpkin seeds.

It’s amazing drizzled on salads, toast, roasted veggies. Anything that you want to add a rich, toasty flavor too. I’m in love!

Back to the taco making…

These tacos have all the warm flavors of fall wrapped up in taco form! They include diced apples for sweetness and crunch. A perfect way to use freshly picked apples!

How to make Butternut Squash Tacos

Step 1: Roast squash and peppers.

Toss diced butternut squash and red pepper with olive oil + roast for 20 minutes.

Step 2: Mix chipotle-lime dressing.

While the veggies are roasting. Mix dressing ingredients + set aside.

Step 3: Prep apples + other fillings.

Dice fresh fall apples, prepare beans + chop cilantro.

Step 4: Char tortillas + assemble tacos.

Make sure to char the tortillas on the stove top to warm them and give them that yummy grilled flavor.


Want more fall flavors ideas for taco night?
Try these black bean tacos with smoky maple dressing.

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5 from 1 vote
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Butternut Squash Tacos with Chipotle-Lime Dressing
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

These Roasted Butternut Squash Tacos are layered with crisp diced apples, red pepper and drizzled with a chipotle-lime dressing.

Course: Lunch, Main Course
Cuisine: American
Keyword: tacos
Servings: 4
Calories: 600 kcal
Author: Emily Brees | OatandSesame
Ingredients
Chipotle-Lime Drizzle
  • 1/2 cup mayonnaise
  • 3 Tbs adobo sauce (from a can of chipotle peppers)
  • 1-2 Tbs fresh lime juice add 1 tbs, then slowly add more to desired taste + consistency
  • Sea salt and freshly ground black pepper to taste
Roasted Vegetables
  • 1 large butternut squash or 2 small/medium, diced
  • 2 red peppers, diced
  • olive oil
Toppings
  • 1 15 oz can black beans, drained & mashed or refried beans
  • 2 fresh apples diced
  • cilantro to top
  • 12 soft white corn tortillas charred
Instructions
Roast Vegetables
  1. Heat oven to 425F.
  2. Peel the butternut squash and chop into cubes.
  3. Chop the 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. Season liberally with salt and pepper.
  6. Spread evenly on a rimmed baking sheet.
  7. Roast for about 20 minutes until tender and starting to brown, giving them a toss about halfway through the cooking time.
To Prepare the Chipotle-Lime Dressing
  1. While the veggies are roasting, whip up the Chipotle-lime dressing. Combine all dressing ingredients into a small bowl and whisk together until smooth. You can add salt to taste and more chipotle sauce to taste. Set aside.
Prep Other Taco Fillings
  1. Warm the black beans or refried beans in a small pot on low on the stovetop. Smashing the black beans a bit and add a little lime juice and olive oil to loosen them.
  2. Dice apples into 1" pieces. Set aside.

Taco Assembly
  1. Char each side of the tortillas on the open flame of your gas stovetop, if possible. Each side takes about 45 sec - get a nice char on each side. 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!
  2. When everything is ready, assemble tacos. Beans, veggies, apple, chipotle drizzle and cilantro.
Nutrition Facts
Butternut Squash Tacos with Chipotle-Lime Dressing
Amount Per Serving (1 g)
Calories 600
* Percent Daily Values are based on a 2000 calorie diet.

As much as I love summer, Fall in Vermont and upstate NY is incredible.
Check out these taco recipes + then get outside to enjoy fall colors!

Fall Colors in Vermont


Butternut Squash Tacos with Apples

more taco recipes

Easy Shrimp Tacos
Portabella Mushroom + Spicy Kale Tacos
Tater Tot Breakfast Tacos
Vegan Mushroom Tacos with Creamy Jalapeño Sauce
Previous Post: « Baked Pumpkin Spice Oatmeal | gf + vegan
Next Post: Aunt Linda’s Big Crunchy Chocolate Chip Cookies »

Reader Interactions

Comments

  1. Amy Peldiak

    November 4, 2015 at 6:04 pm

    Hi Emily,
    Love your blog.
    I will try your Apple bread recipe.
    Thanks.

    Reply
    • Emily

      November 4, 2015 at 9:37 pm

      Thanks Amy! You should send me a recipe to post from your collection!

      Reply
  2. Jill

    February 28, 2016 at 10:02 am

    Made these the other night. They were delicious.

    Reply
    • Jill

      January 31, 2018 at 5:31 pm

      Made them twice and they were delicious! I added some chicken for extra protein and used Greek yogurt instead of mayonnaise.

      Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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