Butternut Squash and Chipolte Tacos

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“Recipe modified from Martha Rose Shulman”
8 small tacos

Ingredients Nutrition


  1. Cook the chicken breast either on the grill or with olive oil in a pan. Grill: Sear chicken on both sides and cook each side for 4 minutes. Remove from grill and cube or shred. Set aside. Pan: Add 2 tablespoons of olive oil and heat to medium high heat . Add chicken cook for 3-5 minutes per side. Remove from pan, cube or shred chicken. Set aside.
  2. Cook the squash. Heat half of the olive oil in a large, heavy cast iron or nonstick skillet over medium-high heat. Add half the squash in a single layer. Turn the heat down to medium. Cook five minutes or until the squash is nicely browned on one side; shake the pan to turn the squash or use tongs. Cook for another five to 10 minutes, shaking the pan often or stirring with a wooden spoon, until the squash is nicely browned and tender when pierced by a knife or skewer. Season to taste with salt, and transfer to a bowl. Repeat with the remaining olive oil and squash.
  3. When the second batch of squash is ready, stir everything together. Add the chipotles and chicken, and toss in the pan for one more minute. Remove from the heat, stir for a minute and then stir in the yogurt. Keep warm while you heat the tortillas, but don’t allow the yogurt to boil or it will curdle.
  4. Place chicken mixture into tortillas and add feta cheese.

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