A plate of Roasted Kabocha and Eggplant Tacos with Poblano Crema and lime wedges.
Entrées,  Gluten Free,  Our Favorites,  Recipes,  Vegan,  Vegetarian

Roasted Kabocha and Eggplant Tacos with Poblano Crema

/ 11 Comments

This post may contain affiliate links. Thank you for supporting the brands that keep me creative in my tiny kitchen!

Jump to Recipe·Print Recipe

There’s no need to peel the squash for these vegetarian tacos – just scrub it clean! You can even save the seeds and roast them for a tasty snack later.

Roasted Kabocha and Eggplant Tacos with Poblano Crema

This post may contain affiliate links.

I was walking through the produce aisle with my son last week, and he was asking what the different kinds of squash were. When I saw kabocha, I told him I had never cooked with it before, so I decided to pick one up to use for week 11 of 12 Weeks of Winter Squash.

And then, taco inspiration struck…

Roasted Kabocha and Eggplant Tacos with Poblano Crema

…and it was absolutely delicious!

The kabocha was nice and creamy, and the blend of spices worked out perfectly. I really liked slathering on the roasted poblano crema, which added a nice mild smoky flavor.

We topped them with shredded cabbage, a little hot sauce (we like Cholula), and a squeeze of lime juice. I’ve never been so satisfied with a meat-free taco!

I may or may not have eaten four of these beauties right off the bat. I will most definitely be making these again!

Looking for more ways to celebrate Taco Tuesday? Check out some of our favorite recipes:

Doing some online shopping? Check out my Amazon Shop page for recommendations!

Recipe for Roasted Kabocha and Eggplant Tacos with Poblano Crema

If you try out this recipe, please come back and give it a star rating and comment below. It helps other people find my recipes, and I’d love to know what you think of it!

Print
Roasted Kabocha and Eggplant Tacos with Poblano Crema

Roasted Kabocha and Eggplant Tacos with Poblano Crema

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Category: Tacos
  • Method: Oven
  • Cuisine: Mexican
Print

Description

There’s no need to peel the squash for these vegetarian tacos – just scrub it clean! You can even save the seeds and roast them for a tasty snack later.

Scale

Ingredients

For Poblano Crema:

  • 1 poblano pepper
  • 1 cup sour cream (can substitute vegan, if desired)
  • 1/3 cup cilantro, chopped
  • 1 lime, zested
  • 1 tablespoon lime juice
  • Kosher salt to taste

For taco filling:

  • 1 kabocha squash, cut into large dice (about 5 cups total)
  • 1 large eggplant, cut into large dice (about 5 cups total)
  • 3 cloves garlic, peeled and smashed
  • 4 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Kosher salt and freshly cracked black pepper, to taste

For serving:

  • Corn tortillas, warmed
  • Shredded cabbage or cole slaw mix
  • Lime wedges
  • Hot sauce (optional)

Instructions

  1. Preheat broiler to high heat. Place poblano pepper on a broiler pan and cook, turning occasionally, until black and blistered all over. Remove from oven and place the pepper in a glass bowl. Cover bowl tightly with plastic wrap and set aside until cool.
  2. Reduce oven to 400°F. Place squash, eggplant and garlic in a large bowl. Drizzle oil on top and sprinkle on the oregano, paprika, cumin, salt and pepper. Toss well to combine and pour onto a large, rimmed baking sheet.
  3. Roast for 15 minutes, stir, and roast for another 10 minutes, or until all of the veggies are tender.
  4. While the veggies are roasting, make the crema. Remove the poblano from the bowl. Peel off the blistered skin and discard. Remove the stem and seeds and roughly chop the flesh. Place flesh into the bowl of a food processor along with sour cream, cilantro, lime zest and juice and a pinch of salt. Purée until smooth.
  5. To assemble the tacos, spread a little of the crema on warmed tortillas. Top with kabocha and eggplant mixture, some shredded cabbage, a drizzle of hot sauce and a squeeze of lime juice. Enjoy!

Keywords: vegetarian tacos, kabocha squash recipe, roasted vegetable tacos

Recipe Card powered byTasty Recipes

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

11 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆