Adobo Chipotle Pepper & Autumn Squash Taco Recipe

Ingredients

1 large autumn squash

2 tsp olive oil

Salt

Pepper

2 canned chipotle peppers

2 tbsp adobo

Ground cumin

Goat cheese

Lime

Cilantro

10 6” tortillas

Instructions:

1. Peel, seed (reserve the seeds) and slice a large autumn squash into 1” thick wedges. Butternut works great.
2. Rub down with olive oil, salt, two canned chipotle peppers in adobo sauce, sliced, and about two tbs of the adobo depending on how hot you like things.
3. Transfer to a sheet pan and roast at 375 until tender and browned, about 40 minutes.
4. Meanwhile, rinse the seeds and toss with a little olive oil, salt, pepper and ground cumin.
5. Transfer to a sheet pan and add to the same oven, toasting for about ten minutes, until golden and crispy. Set aside.
6. Warm the tortillas. Top each with a few wedges of the roasted squash and toasted seeds.
7. Finish them off with some crumbled goat cheese, a squeeze of lime and cilantro. Enjoy!