Recipe By: Jamie Vespa | @dishingouthealth

🎃 Fun Fact: Though squash has ancient roots in the Americas, Charles Leggett developed modern butternut squash in the 1940s. Waltham's famous variety followed soon after.

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For The Tacos
1 lb peeled and cubed butternut squash
2 tbsp extra-virgin olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
3/4 tsp kosher salt, divided
1 poblano pepper, seeded and sliced into strips
1 (15-oz) can black beans
2 tsp adobo sauce from canned chipotle peppers
8 small corn tortillas

For The Creamy Avocado Sauce
1 cup fresh cilantro leaves and tender stems
1/2 medium ripe avocado
1/4 cup fresh orange juice
3 tbsp avocado oil or another neutral oil
2 tbsp fresh lime juice
1/4 tsp kosher salt

For The Finishing Touch
Pickled red onions
Queso fresco or Cotija cheese (optional)
Extra fresh cilantro
Remaining avocado, sliced

1️⃣ Get That Squash Roasting
Preheat your oven to 425°F.
Toss the cubed butternut squash with 2 tbsp olive oil, chili powder, smoked paprika, cumin, and 1/2 tsp kosher salt.
Spread everything onto a large rimmed baking sheet in a single layer. Roast for 15 minutes.

2️⃣ Bring In The Poblanos
Remove the baking sheet from the oven and add the sliced poblano pepper.
Toss with the squash and spices, adding a little extra olive oil if the pan looks dry.
Return to the oven for another 15–20 minutes, until the squash is fork-tender and developing golden edges.

3️⃣ Blend Up The Avocado Magic
While the vegetables roast, combine the cilantro, half an avocado, orange juice, avocado oil, lime juice, and 1/4 tsp salt in a blender or food processor.
Blend until smooth and creamy. Add a splash of water if needed to reach a drizzleable consistency.

4️⃣ Give Those Beans Some Heat
Drain the black beans and shake off any excess liquid.
Combine them with the adobo sauce and remaining 1/4 tsp kosher salt in a microwave-safe bowl. Heat for 45–60 seconds, until warmed through.
Add the beans to the roasted squash and poblano mixture, tossing gently to coat everything in those smoky spices.

5️⃣ Build Your Fall Taco Masterpiece
Warm the corn tortillas in a dry skillet until soft and pliable.
Spread a generous spoonful of creamy avocado sauce onto each tortilla.
Pile on the roasted butternut squash, poblano, and black bean mixture.
Finish with pickled red onions, fresh cilantro, sliced avocado, and a little crumbled Cotija or queso fresco, if you like.
Add one final drizzle of avocado sauce.

And just like that, fall has officially taken over taco night. 🌮🍂

Don't crowd the squash on your baking sheet! Giving those cubes room to roast helps them develop golden edges instead of steaming.

And don't skip the pickled onions if you have them. That bright, tangy crunch is the perfect contrast to the sweet squash and creamy avocado sauce.