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Chipotle BBQ Butternut Squash Tacos drizzled with dairy-free garlic lime sauce
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5 from 1 vote

Chipotle BBQ Butternut Squash Tacos

The best smoky and sweet BBQ butterntu squash tacos with vegan garlic cream sauce and charred corn for winter Taco Tuesdays!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Keyword: bbq, butternut squash, chipotle, dinner, food, meatless, tacos, vegan, weeknight meals
Servings: 6 servings
Calories: 414kcal
Author: Shanika

Ingredients

ROASTED BUTTERNUT SQUASH:

  • 4 cups cubed roasted butternut squash

CHIPOTLE BBQ SAUCE:

  • 2 cups BBQ sauce, homemade or store-bought (Vegan-friendly)
  • ½ cup organic chipotle salsa
  • 1 teaspoon chili powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder

TACOS:

  • Corn Flour tortillas, charred
  • 1 cup corn kernels
  • poblano peppers, charred + chopped
  • 1 tablespoon vegan butter, for cooking
  • 1 hass avocado, peeled + cubed

DAIRY-FREE GARLIC LIME SAUCE:

  • ½ cup vegan mayo
  • ¼ cup lime juice
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt + black pepper
US Customary - Metric

Instructions

TO MAKE CHIPOTLE BBQ SAUCE:

  • In a bowl, mix together all ingredients until combined. Set aside.

TO ROAST THE BUTTERNUT SQUASH:

  • Follow my How to Roast Butternut Squash recipe to make this!
  • Towards the end, top butternut squash with chipotle bbq sauce and let broil for another 5-10 minutes or until the sauce has baked unto butternut squash. Remove from oven.

TO SAUTE CORN:

  • In a medium skillet, add butter and let it melt over medium-high heat. Once melted, add corn kernels, salt, pepper, garlic powder, parsley, mixing together and cooking corn until it begins to greatly brown (almost char-like), stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.

CHAR OR WARM TORTILLAS:

  • To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

TO MAKE DAIRY-FREE GARLIC LIME SAUCE:

  • In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.

ASSEMBLE TACOS:

  • To assemble tacos, add 3-4 Tbsps of Chipotle BBQ Butternut squash chunks atop a charred tortilla followed by: sautéed corn, cubed avocados, chopped charred poblano peppers and the DF garlic lime sauce. Repeat until desired amount of tacos are made.
  • Bon Appetit!

Notes

  • STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
 

Nutrition

Calories: 414kcal | Carbohydrates: 63g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Sodium: 2095mg | Potassium: 811mg | Fiber: 5g | Sugar: 37g | Vitamin A: 13992IU | Vitamin C: 31mg | Calcium: 116mg | Iron: 2mg