Crispy Butternut Squash And Poblano Tacos Recipe

Butternut squash: A sweet, nutty winter squash that adds a rich flavor and texture to the tacos.

Poblano peppers: Mild chili peppers that provide a subtle heat and complement the sweetness of the squash.

Olive oil: Used to roast the vegetables, adding a rich, fruity flavor.

Cumin: A warm, earthy spice that enhances the overall flavor of the dish.

Chili powder: Adds a bit of heat and depth to the roasted vegetables.

Corn tortillas: The base for the tacos, providing a slightly sweet and earthy flavor.

Cilantro: Fresh herb that adds a bright, citrusy note to the tacos.

Queso fresco: A crumbly, mild cheese that adds a creamy texture and balances the flavors.

Sour cream: Adds a tangy, creamy element to the tacos, enhancing the overall taste.

To achieve perfectly crispy butternut squash and poblano peppers, make sure to spread them out evenly on the baking sheet without overcrowding. This allows the hot air to circulate around each piece, ensuring even roasting and caramelization. Additionally, flipping the vegetables halfway through the roasting time will promote uniform crispiness on all sides.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted, making them a great alternative.

• poblano peppers - Substitute with bell peppers: Bell peppers provide a mild flavor and similar texture, though they are less spicy than poblanos.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in roasting.

• cumin - Substitute with ground coriander: Ground coriander has a warm, earthy flavor that can mimic the taste of cumin in recipes.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, similar to chili powder.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are soft and flexible, making them a suitable alternative to corn tortillas.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in most dishes.

• queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor, making it a good stand-in for queso fresco.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy taste, making it a healthy alternative to sour cream.

• Allow the butternut squash and poblano peppers to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.
• Transfer the roasted vegetables to an airtight container. If you have multiple layers, separate them with parchment paper to maintain their crispiness.
• Store the container in the refrigerator for up to 4 days. Reheat the vegetables in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispy texture.
• For freezing, spread the cooled roasted vegetables on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date and contents.
• When ready to use, thaw the vegetables in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through and crispy.
• Store corn tortillas separately in a resealable plastic bag. They can be kept at room temperature for up to a week or frozen for up to 3 months.
• To reheat frozen tortillas, wrap them in a damp paper towel and microwave for 30 seconds to 1 minute, or warm them in a skillet over medium heat.
• Keep cilantro fresh by placing the stems in a glass of water and covering the leaves loosely with a plastic bag. Store in the refrigerator for up to a week.
• Store queso fresco in its original packaging or wrap it tightly in plastic wrap. Keep it in the refrigerator for up to 2 weeks.
• Sour cream should be stored in its original container in the refrigerator and consumed by the expiration date. Avoid leaving it out at room temperature for extended periods.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the butternut squash and poblano peppers on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Warm the corn tortillas separately in a skillet over medium heat for a few seconds on each side.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the butternut squash and poblano peppers to the skillet.
  4. Stir occasionally for about 5-7 minutes until heated through.
  5. Warm the corn tortillas in the same skillet for a few seconds on each side.

• Microwave Method:

  1. Place the butternut squash and poblano peppers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Warm the corn tortillas separately by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the butternut squash and poblano peppers in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Warm the corn tortillas in a skillet over medium heat for a few seconds on each side.

• Oven: Used to roast the butternut squash and poblano peppers at 425°F (220°C) until tender and crispy.

• Mixing bowl: Used to toss the butternut squash and poblano peppers with olive oil, cumin, and chili powder.

• Baking sheet: Used to spread the mixture of butternut squash and poblano peppers for roasting.

• Skillet: Used to warm the corn tortillas over medium heat.

• Knife: Used to peel, cube the butternut squash, and slice the poblano peppers.

• Cutting board: Used as a surface for peeling, cubing the butternut squash, and slicing the poblano peppers.

• Measuring spoons: Used to measure the olive oil, cumin, and chili powder.

• Spatula: Used to toss the butternut squash and poblano peppers in the mixing bowl and to spread them on the baking sheet.

• Serving spoon: Used to assemble the tacos by placing the roasted squash and peppers on the tortillas.

• Tongs: Used to handle the warm tortillas when assembling the tacos.

Pre-cut vegetables: Buy pre-cut butternut squash and poblano peppers to save chopping time.

Batch roasting: Roast extra vegetables for future meals.

Use a food processor: Quickly chop cilantro with a food processor.

Pre-warm tortillas: Warm all corn tortillas at once in the oven.

Pre-mix spices: Combine cumin and chili powder ahead of time.