Tacos de Calabaza

It's no secret that we love tacos and we love really tasty vegetarian food, so I've been making a lot of vegetarian tacos: rajas con crema, grilled vegetable, spaghetti squash and black bean, and now, butternut squash and poblano pepper.

I thought of these orange and green tacos some weeks ago but I hadn't committed the time to roast butternut squash cubes until yesterday. The idea came from a vegetarian green chile with butternut that I made about the beginning of December. I knew the sweet roasted flavor of the squash would pair tremendously with the mildly spicy earthy flavor of the poblanos. The result was wicked good.

Tacos de Calabaza: Butternut Squash and Poblano

To make the taco filling, I cubed and roasted a butternut, then made a quick sauté of large dice of poblano, diced red onion, sliced green onion, minced garlic, and minced cilantro stems, with just a hint of ground mild Numex chile. I added the squash to the sauté and seasoned it before serving it on corn tortillas with chipotle adobo, cotija cheese, and cilantro leaves. Keeper!