Butternut Squash And Poblano Tacos – a delicious recipe with butternut squash, pepper, red onion, pepper, garlic, flour. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Preheat oven to 375 degrees", "Peel and cut your squash into bite size chunks and cut your peppers into strips.
2
Add in olive oil and maybe some chili seasoning.", "Roast in the oven for at least a half hour. Check on them so they don't burn and turn if needed.", "Dice or chop the red onion and the jalapeno and garlic, and saute in a pan with olive oil. Throw in some cumin if you have it.", "When the onion, garlic and jalapeno are soft and fragrant take the squash and peppers out of the oven, now
3
throw em' in with the onions and let them saute to just get rid of any excess water, maybe turn the heat up.", "Use your hot oven to warm your tortillas and serve with a sprinkling of cotija cheese, cilantro and green salsa"]
408
kcal
Calories
21
g
Fat
42
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 small butternut squash, 1 med to large poblano pepper, 1 small red onion, 1/2 jalapeno pepper, and more.
Yes, Butternut Squash And Poblano Tacos falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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