Vegan Pineapple Butternut Squash Tacos with Vegan Chipotle Cream Sauce

• Course Dinner, Lunch, Main Dish
• Cuisine Dairy-Free, Fall, Mexican, Vegan

Prep time

Cook time

Servings

Ingredients

• 20 ounces Butternut Squash diced
• 1 tablespoon Extra Virgin Olive Oil
• Salt and Pepper to taste
• 6 Corn Tortillas
• 1 cup Vegenaise
• 1 Chipotle Pepper in Adobe Sauce
• Juice of one Lime
• 2 cups Kale Leaves chopped
• 1 8 ounce can pineapple tidbits drained
• 1 15.8 ounce can White Beans drained and rinsed
• 1 avocado peeled, pitted and diced
• 4 green onions chopped

Instructions

1. Preheat oven to 400°F.
2. Combine butternut squash and olive oil in a medium bowl. Toss to coat. Spread in a single layer on a baking sheet. Season with salt and pepper. Roast for 30 minutes or until squash is fork tender.
3. Heat tortillas in a skillet or microwave.
4. Combine vegenaise, chipotle pepper, and lime juice in a blender. Cover; blend until smooth.
5. Top each tortilla with squash, kale, pineapple, beans, avocado, and green onions.
6. Drizzle chipotle cream over each taco. Serve immediately.