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Crispy Butternut Squash & Poblano Tacos

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Crispy roasted butternut squash and smoky poblano peppers wrapped in warm tortillas, creating a vibrant, flavorful, and satisfying plant-based taco.

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 2 poblano peppers, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6–8 corn tortillas
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup red cabbage, shredded (optional)
  • 1 avocado, sliced (optional)
  • 1/4 cup sour cream or yogurt (optional)

Instructions

  1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash and sliced poblano peppers with olive oil, garlic powder, cumin, paprika, salt, and black pepper.
  3. Spread the mixture in a single layer on the baking sheet.
  4. Roast for 25–30 minutes, flipping halfway through, until the squash is tender and crispy on the edges.
  5. Warm the corn tortillas in a dry pan or over a flame.
  6. Fill each tortilla with the roasted squash and poblano mixture.
  7. Squeeze fresh lime juice over the filling.
  8. Top with chopped cilantro and optional toppings like cabbage, avocado, or sour cream.
  9. Serve immediately.

Notes

  • Do not overcrowd the pan to ensure crispy roasting.
  • Adjust spices to taste for more or less heat.
  • Add black beans or chickpeas for extra protein.
  • Use plant-based yogurt or skip dairy for a vegan version.
  • Reheat filling in oven or skillet to retain texture.

Nutrition

Find it online: https://cookedbymaya.com/crispy-butternut-squash-poblano-tacos/