Prep Time

Prep Time

30 min

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Total Time

45 min

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Calories per serving


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Ingredients (12)
  • 20 ounces diced butternut squash
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • 6 corn tortillas
  • 1 cup Vegenaise
  • 1 chipotle pepper in adobo sauce
  • juice of 1 lime
  • 2 cups chopped kale leaves
  • 1 can (8 oz.) DOLE® Pineapple Tidbits, drained
  • 1 can (15.8 oz.) white beans, drained and rinsed
  • 1 avocado, peeled, pitted and diced
  • 4 green onions, chopped
  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.