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Poblano and Squash Tacos
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Brief Description
Butternut squash and poblano peppers cooked under the broiler make quick vegetarian tacos.
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Main Ingredient
butternut squash
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Category: Vegetarian
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Cuisine: Southwestern
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
2/23/18 - A+ Excellent!
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Posted By: KathyD
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Posted On: Nov 14, 2021
Number of Servings:
Ingredients:
- 3 - poblano chiles stems trimmed
- 1 - butternut squash (2 lbs.) peeled and cut into 3/4-inch cubes
- 1 tablespoons - olive oil
- 1 teaspoons - ancho chile powder divided
- 1/2 teaspoons - kosher salt divided
- 1/4 teaspoons - black pepper divided
- 1/2 cups - sour cream
- 1 tablespoons - fresh lemon juice (from 1 lemon)
- 8 - corn tortillas
- 1/4 cups - crumbled cotija or feta cheese
- 1/4 cups - loosely packed cilantro leaves
- 1/4 cups - unsalted roasted pumpkin seeds (pepitas)
Directions:
1. Preheat broiler with oven rack 6 inches from heat. Line a rimmed baking sheet with parchment paper.
2. Toss together poblanos, squash, and oil in a large bowl. Arrange poblanos and squash separately on prepared baking sheet. Toss squash with ½ teaspoon ancho chile powder, ¼ teaspoon salt, and 1/8 teaspoon pepper. Broil, stirring once halfway through, until poblano skins are charred and squash is tender, about 8 to 10 minutes. Let cool 5 minutes, then skin, seed, and slice poblanos.
3. Stir together sour cream, lemon juice, and remaining ½ teaspoon ancho chile powder, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl. Toast tortillas under broiler until golden and warm, about 30 seconds.
4. Assemble tacos with tortillas, sour cream mixture, squash, poblanos, cheese, cilantro, and pumpkin seeds.
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