Last week was a whirlwind. I was on a press-trip in Louisiana spending time with at Tabasco, which I cannot wait to tell you all about. Not to mention sharing some new recipes with Y’all. I have been swamped with the hiring of 20 people for work event next week. Plus, I am shooting for an upcoming issue of Spenser Magazine. When it is like this at home we tend to eat whatever is left in the pantry and winging it until I get a chance to hit the market. You can imagine how happy I was when this AMAZING recipe for Chipotle Lime Butternut Squash Tacos came from a near bare pantry. Some of my best recipes happen during times such as this.
With Spring starting to smile at us, I decided it was time to finish using the some of the winter squash that we still have in the pantry, who are begging for us to enjoy them! The first thing that came to mind was a vegetarian based taco for Taco Tuesday! Most butternut squash taco recipes are basically squash tossed with some beans, chili peppers and then wrapped in a tortilla. I wanted MORE, and boy did we get more with these flavorful tacos. We are in heaven with this spicy recipe.
After dicing some butternut squash, I tossed them with a mixture of chipotle, garlic, cumin and fresh lime and let them marinade before roasting until caramelized. Instead of adding a can of black beans with the roasted butternut squash, I gently mashed them with more garlic, olive oil, and fresh lime juice; citrusy fun! These tacos really are a party waiting to happen in your stomach! Just before serving, we slathered the black beans onto warm tortillas, then added some of the squash, as well as fresh cilantro, slivers of red onion and some creamy queso fresco. All that is needed is an icy cold beer or margarita!
Happy Taco Tuesday!
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Chipotle Lime Butternut Squash Tacos
** serves 6 – 8 people
3 lbs butternut squash, seeded, peeled and cut into small dice
1 tablespoon chipotle pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon lime zest
3 garlic cloves, finely minced
1 teaspoon kosher salt
1/2 small lime juiced
1/4 cup olive oil
3 cans black beans, drained
5 garlic cloves, finely minced
1/2 small lime juiced
kosher salt to taste
black pepper to taste
1/2 small red onion, thinly sliced
queso fresco, crumbled
fresh cilantro leaves
Preheat oven to 425.
Place the butternut squash in a large mixing bowl.
In a small bowl combine the chipotle pepper, coriander, cumin, lime zest, garlic, salt, lime juice, and olive oil. Whisk to combine. Pour over the squash and toss well.
Scatter onto a baking sheet. Place into the oven and roast for 15 minutes. Using a spatula, toss the squash, and then return to the oven and roast for another 10 – 15 minutes, until lightly golden.
Combine the black beans, 5 garlic cloves, remaining lime juice, salt and black pepper in a medium-sized saucepan. Stir and cook for 10 minutes. Lightly smash with the back of the spoon.
Heat the tortillas on a griddle or in a frying pan. Set aside.
To serve, place a small number of black beans on a tortilla, top with butternut squash, red onion, cilantro, and queso fresco.