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.
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.
These Roasted Butternut Squash Tacos are layered with crisp diced apples, red pepper and drizzled with a chipotle-lime dressing.
- 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
- 1 large butternut squash or 2 small/medium, diced
- 2 red peppers, diced
- olive oil
- 1 15 oz can black beans, drained & mashed or refried beans
- 2 fresh apples diced
- cilantro to top
- 12 soft white corn tortillas charred
Heat oven to 425F.
Peel the butternut squash and chop into cubes.
Chop the red pepper into wedges suitable for a taco.
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.
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.
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.
Dice apples into 1" pieces. Set aside.
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!
When everything is ready, assemble tacos. Beans, veggies, apple, chipotle drizzle and cilantro.
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!