1400 700 b291 vegan squashtacos hero 2

Refried Butternut Tacos

with Roasted Grape Salsa and Plantains


Mexican Dinner Appetizer Beans/Legumes Fruit Leafy Greens Squash Nut-Free Seasonal Menu Party Foods Comfort Foods Summer Recipes Winter Recipes
2 2
40 min


  1. 11 oz butternut squash
  2. 5 oz red grapes
  3. 1 jalapeño
  4. 1 scallion
  5. Fresh cilantro
  6. 1 lime
  7. 1 plantain
  8. 1 tbsp vegan butter
  9. 2 tsp agave
  10. 2 tbsp chipotle hot sauce
  11. 4 flour tortillas
  12. 3 oz green cabbage
  13. 1 tbsp + 1 tsp olive oil*
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
Allergens: Wheat, Soy


  • Medium skillet
  • Large nonstick skillet
  • Baking sheet
  • Small saucepan


Cook the butternut

Rinse and dry the produce. Preheat oven to 400°F. Add the butternut squash to a small saucepan and cover with at least 1 inch of cold water. Bring to a boil, reduce heat to medium, and boil squash until tender (you should be able to pierce the flesh easily with a fork), about 11 to 13 minutes. Drain butternut squash, return to the saucepan, and mash until smooth with a fork.

Roast the grapes

Halve the grapes. Toss with 1 tsp olive oil and a pinch of salt and pepper on a baking sheet. Roast until grapes are soft, fragrant, and slightly wrinkled, about 6 to 8 minutes. Let cool for at least 5 minutes.

Prepare the salsa

Deseed and mince the jalapeño. Thinly slice the scallion. Finely chop the cilantro leaves. Combine the scallion, cilantro, and as much of the jalapeño as you’d like in a medium bowl with the juice from half the lime. Add the roasted grapes to the bowl with a pinch of salt and pepper. Mix roasted grape salsa well to combine. Peel the plantain and slice into 1-inch thick slices on the diagonal.

Fry the butternut

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the mashed butternut and press into a single layer in the skillet. Lower heat to medium and cook, undisturbed, until bottom is well browned, about 5 to 8 minutes. Stir, and then smooth squash into an even layer once again; cook for 5 minutes. Stir in just 1 tsp chipotle hot sauce, butter, and agave. Season with salt.

Crisp the plantains

Wrap the flour tortillas in foil and warm them in the heated oven for about 5 minutes. Place a medium skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced plantains and cook until browned on one side, about 3 to 4 minutes. Flip, sprinkle with salt, and cook until browned on the other side, another 3 to 4 minutes.

Build your tacos

Cut remaining lime half into wedges. Divide the refried butternut between the warm tortillas, spreading it out a bit. Add the roasted grape salsa and green cabbage. Drizzle on the remaining chipotle hot sauce and serve with crispy plantains and lime wedges. Dig in!