These Vegan Butternut Squash Tacos with Chipotle Cilantro Sauce are a healthy mix of roasted veggies, crunchy toppings and spicy sauce.
FOR THE ROASTED VEGGIES
2cupsbutternut squashcut in cubes
red pepper flakesoptional
FOR THE CHIPOTLE CILANTRO SAUCE
2-4chipotles in adobo saucecomes in a can
1-2tbspadobo saucefrom the can
salt & pepperto taste
1bunchcilantro stems removed + more for topping
FOR THE TACOS
lime wedgesfor serving
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Add butternut squash, red onion, olive oil, taco seasoning and red pepper flakes to the baking sheet and toss to coat evenly. Place in the oven and bake for 20 minutes (flipping halfway).
While the veggies are roasting, prepare the chipotle cilantro sauce. Add all of the ingredients to a blender or food processor and pulse until combined.* Taste and adjust seasonings as needed. Set aside.
Heat the tortillas over an open flame (or in the oven/microwave) and assemble the tacos.
Layer lettuce, cabbage, avocado and roasted veggies in each tortilla. Top with a drizzle of chipotle cilantro sauce and serve with additional cilantro and lime wedges.
*Be sure to add the chipotles and chipotle sauce a little at a time to make sure it isn't too spicy for you.