• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Roasted Kabocha and Eggplant Tacos with Poblano Crema

    Published: Jan 13, 2014 · Modified: Jan 3, 2021 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a review

    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:

    • Roasted Sweet Potato and Black Bean Tacos with Cilantro Chimichurri
    • Slow Cooker Chipotle Pork Tacos with Avocado + Chipotle Cremas
    • Spiced Chickpea Tacos with Cilantro-Peach Relish
    • Our Favorite Chicken Fajitas
    • Tofu & Black Bean Taco Boats with Jicama Mango Salsa
    • Mandarin Chipotle Pork Tacos
    • Taco Salad with Homemade Chipotle Ranch Dressing
    • Margarita Bars
    • Mango, Jicama + Black Bean Salsa
    • Our Favorite Steak Fajitas
    • Tequila-Lime Shrimp Tacos
    • Power-Packed Tacos
    • Taco Salad
    • Slow Cooker Shredded Green Chile Chicken
    • Shredded Chicken Tacos
    • Tuna Tostada with Avocado Dressing + Chipotle Sour Cream

    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
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Roasted Kabocha and Eggplant Tacos with Poblano Crema

    Roasted Kabocha and Eggplant Tacos with Poblano Crema

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • 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 Recipe
    Pin Recipe

    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.


    Ingredients

    Scale

    For Poblano Crema:

    • 1 poblano pepper
    • 1 cup sour cream (can substitute vegan, if desired)
    • ⅓ 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 ½ 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

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Main Dish Recipes

    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Peanut noodles with shredded pork, fresh herbs, and honeyed oranges.
      Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
    • Baked rigatoni pasta casserole with Parmesan and a salad on the side.
      Baked Rigatoni with Spinach: Cheesy Italian Pasta Bake Casserole

    Reader Interactions

    Comments

    1. Joanne (eats well with others)

      January 13, 2014 at 9:24 pm

      Uhhh YUM. THere is a super high probability that we will be having these for dinner next week!

      Reply
      • Ashley

        January 13, 2014 at 10:53 pm

        Hope you enjoy them! I was supper happy with how well they turned out!

        Reply
      • Dino Covelli

        January 13, 2014 at 11:36 pm

        There is a high probability that you will enjoy them- it's good stuff!

        Reply
      • BigFlavorsFromATinyKitchen

        January 14, 2014 at 2:06 pm

        Yes - you need these in your belly STAT, Joanne 😉

        Reply
    2. Lori H

      January 14, 2014 at 10:41 am

      It's great to see you developing your own recipes. Nice work!

      Reply
      • BigFlavorsFromATinyKitchen

        January 14, 2014 at 2:06 pm

        Thanks! I'm definitely trying to do it much more often - it's a lot of fun!

        Reply
    3. spabettie

      April 03, 2015 at 10:51 am

      I love kabocha, and the poblano crema sounds great too! light and springy, perfect for the warmer weather we have been having here in Portland - thank you!

      Reply
      • BigFlavorsFromATinyKitchen

        April 06, 2015 at 10:50 am

        This was my first time cooking with kabocha, and it was great! Hope you enjoy 🙂

        Reply
    4. jackie

      April 03, 2015 at 6:07 pm

      This looks delicious!

      Reply
    5. Susan Pridmore

      April 05, 2015 at 5:45 pm

      These tacos are perfect for me. I love everything about them and want them for dinner some night this week. I might have to substitute and squash with something since we're not seeing a lot of winter squash still in the markets, but I'm so looking forward to making this 🙂

      Reply
      • BigFlavorsFromATinyKitchen

        April 06, 2015 at 10:49 am

        I hope you enjoy them! They were a fun and unique meal for us 🙂

        Reply

    Leave a comment Cancel reply

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

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.