Roasted Kabocha and Eggplant Tacos with Poblano Crema

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…

…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!

Roasted Kabocha and Eggplant Tacos with Poblano Crema
Big Flavors from a Tiny Kitchen – Ashley Covelli

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

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)

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.

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.

Roast for 15 minutes, stir, and roast for another 10 minutes, or until all of the veggies are tender.

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.

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!

Big Flavors Rating: 5 Stars