Adobo Chipotle Pepper & Autumn Squash Tacos

Let’s make it.

1. 1

   Prepare and season the squash.

   Heat the oven to 375°F. Peel the squash, cut it in half and scoop out the seeds, reserving them for the topping. Cut the flesh into wedges or pieces about 1 inch thick. Toss with the 2 teaspoons of olive oil, salt, chopped chipotles and adobo sauce. Spread in a single layer on a parchment-lined baking sheet, using two pans if needed.

2. 2

   Roast the squash.

   Roast for about 40–50 minutes, turning halfway through, until the edges brown and the squash is tender all the way through when pierced with a fork. Thicker pieces may need a little longer.

3. 3

   Toast the seeds.

   While the squash roasts, separate the reserved seeds from the stringy pulp, rinse and dry thoroughly with a clean towel. Toss with the teaspoon of olive oil, cumin, pepper and a small pinch of salt. Spread on a separate small baking sheet and roast in the same oven for about 10–20 minutes, stirring halfway through. Check from 10 minutes onward and remove when golden; let a seed cool briefly and taste it to check that it is crisp.

4. 4

   Warm the tortillas.

   Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until hot and flexible. Keep the stack wrapped in a clean kitchen towel as you work.

5. 5

   Assemble and finish.

   Divide the roasted squash among the tortillas, cutting the wedges into smaller pieces for 4-inch tacos. Sprinkle with the toasted seeds, crumbled goat cheese and cilantro. Serve immediately with lime wedges.