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–+ servings

Crispy Butternut Squash And Poblano Tacos

Delicious and crispy butternut squash and poblano tacos, perfect for a quick and healthy meal.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium Butternut squash peeled and cubed
  • 2 large Poblano peppers sliced
  • 2 tablespoons Olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 8 small Corn tortillas
  • 1 cup Cilantro chopped
  • 1 cup Queso fresco crumbled
  • 1 cup Sour cream

Instructions 

  1. Preheat oven to 425°F (220°C).
  2. In a mixing bowl, toss butternut squash and poblano peppers with olive oil, cumin, and chili powder.
  3. Spread the mixture on a baking sheet and roast for 25-30 minutes, until squash is tender and edges are crispy.
  4. Warm the corn tortillas in a skillet over medium heat.
  5. Assemble the tacos by placing the roasted squash and peppers on the tortillas. Top with cilantro, queso fresco, and a dollop of sour cream.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 450mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 150mg | Iron: 2mg

Keywords

Tacos
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