Fall Tacos! Roasted Butternut Squash Tacos are packed with freshly picked sweet apples, roasted peppers and butternut squash and then topped with a spicy chipotle-lime dressing to kick it up a notch.
I dare you not to be blissfully content after eating these. So satisfying and simple to whip up on a weeknight. They have all the warm flavors of fall in a taco!
I spent last weekend apple picking in the Hudson Valley and I’m ready to whip up another batch of these asap! And a billion of these apple recipes too! My favorite find this trip – this butternut squash oil – it’s a fall alternative to olive oil with the toasted flavors that I can only describe as similar to roasted pumpkin seeds.
Try crisp chopped apples in your tacos. They give a nice sweet crunch and pair well with most any vegetable or protein!
- 1/2 cup mayonnaise
- 3 tablespoons 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
- 2 red peppers
- 1 can black beans, drained & mashed or refried beans
- 2 crisp seasonal apples diced
- cilantro to top
- 12 soft white corn tortillas charred
- olive oil
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 the apples. 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!