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)
- 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
- 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!
