Spicy Butternut Squash Tacos

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Serves: 4-6 servings


Chipotle butternut squash filling:
1 large butternut squash, peeled, seeded and diced into ½” cubes
2 limes
3 tablespoons olive oil
1 teaspoon adobo sauce
½ teaspoon sugar
salt and pepper, to taste
2 chipotle chiles, rehydrated in hot water first, then drained (use 1 if you like things less spicy)
¼ cup coarsely chopped fresh cilantro
corn tortillas
cabbage, sliced
radishes, sliced
avocado, sliced
fresh jalapeno, sliced
springs of cilantro
queso fresco
hot sauce
anything else you love on tacos


Chipotle butternut squash filling:

Preheat oven to 425 degrees F.

On a baking sheet, combine butternut squash, juice from one lime, olive oil, adobo sauce, sugar and salt and pepper. Toss to combine and arrange in a single layer.

Roast, turning once, until the squash is golden brown and tender when pieced with a fork, about 25 minutes.

While the squash is cooling, remove the seeds from two chipotle peppers and mince (you can use one for less heat).

Once cooked, remove the transfer the squash to a large bowl and add minced chipotle chili, cilantro and juice from the remaining lime.


To assemble, heat your corn tortillas, if desired, and have all the rest of your topping ready to go.
Assemble to personal preference and eat immediately!

From ahappyfooddance.com