We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

30 min

total time icon

Total Time

45 min

calories icon

Calories per serving


servings icon



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.