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Crispy Butternut Squash & Poblano Tacos Recipe

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3.9 from 59 reviews

  • Author: Sky
  • Total Time: 1 hour 20 mins
  • Yield: 4 servings
  • Diet: Vegan

Description

These Crispy Butternut Squash & Poblano Tacos feature a flavorful combination of roasted poblano peppers, crispy baked butternut squash cubes coated in a seasoned panko and hemp seed crust, and a creamy poblano sauce made with roasted garlic and avocado oil mayonnaise. Served in soft tortillas with shredded cabbage, avocado, cilantro, and optional serrano peppers, these tacos are a vibrant, satisfying vegan-friendly main dish perfect for a wholesome meal.

Ingredients

Tortillas & Toppings

  • 8 tortillas (store bought or homemade)
  • 3 cups shredded green cabbage
  • 1 avocado, diced
  • ½ cup cilantro leaves, plus ¼ cup cilantro leaves and stems for sauce
  • Lime slices, for serving
  • Sliced serrano peppers, optional

Vegetables for Roasting

  • 2 poblano peppers, divided (1 for roasting and sauce, 1 for slicing into tacos)
  • 2 halved shallots, divided (1 shallot for roasting and sauce, 1 for slicing into tacos)
  • 1 whole skin-on garlic clove (for roasting)

Crispy Butternut Squash

  • ½ large butternut squash, peeled, seeded, cut into 24 1-inch cubes
  • 1 tablespoon ground flaxseed
  • ¼ cup unsweetened almond milk, plus more as needed
  • ¾ cup panko bread crumbs
  • ¼ cup hemp seeds (or more panko as substitute)
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • Heaping ½ teaspoon sea salt
  • Extra-virgin olive oil, for drizzling

Creamy Poblano Sauce

  • ½ of 1 roasted poblano
  • ½ of 1 roasted shallot
  • 1 whole roasted garlic clove, peeled
  • ½ cup Sir Kensington’s Avocado Oil Mayonnaise (vegan mayo can be used)
  • ¼ cup cilantro leaves and stems
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat and roast peppers and shallots: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. On one baking sheet, place the whole poblano peppers, halved shallots, and the skin-on garlic clove. Roast for 20 minutes until the shallots have nicely browned and the poblanos are charred.
  2. Prepare flaxseed mixture: While the peppers are roasting, combine 1 tablespoon ground flaxseed with ¼ cup unsweetened almond milk in a small bowl. Let the mixture thicken for 5 minutes. If it becomes too thick during dipping, thin it with a small amount of additional almond milk.
  3. Make crispy butternut squash coating: In a medium bowl, mix ¾ cup panko bread crumbs, ¼ cup hemp seeds (or extra panko), 2 teaspoons chili powder, 1 teaspoon onion powder, and a heaping ½ teaspoon sea salt. This mixture will be your coating for the squash cubes.
  4. Coat and bake butternut squash: Dip each butternut squash cube first into the flaxseed mixture, then coat thoroughly with the panko and spice mixture. Arrange the coated cubes on the second prepared baking sheet and drizzle with extra-virgin olive oil. Bake in the oven for 35 to 40 minutes, until the cubes turn golden brown and crispy.
  5. Make the creamy poblano sauce: In a food processor, combine ½ of one roasted poblano, ½ of one roasted shallot, the peeled roasted garlic clove, ½ cup avocado oil mayonnaise, ¼ cup cilantro leaves and stems, 2 teaspoons fresh lime juice, ¼ teaspoon sea salt, and freshly ground black pepper to taste. Blend until smooth but still with some green flecks remaining. Chill the sauce until ready to serve.
  6. Prepare the cabbage and sliced veggies: Slice the remaining poblano and shallot that were not used in the sauce into thin strips. In a medium bowl, toss the shredded cabbage with a heaping scoop of the poblano sauce until evenly coated.
  7. Assemble the tacos: Fill each tortilla with a generous portion of the poblano sauce-coated cabbage, sliced poblano and shallot, crispy butternut squash cubes, diced avocado, fresh cilantro leaves, a scoop of the creamy poblano aioli sauce, and sliced serrano peppers if desired. Serve immediately with lime slices and any remaining sauce on the side for extra flavor.

Notes

  • To make this recipe vegan, use vegan mayonnaise instead of regular mayo in the poblano sauce.
  • Adjust the amount of chili powder and serrano peppers to suit your preferred spice level.
  • If you don’t have hemp seeds, you can substitute with extra panko bread crumbs for the squash coating.
  • Ensure you char the poblanos well for a smoky flavor in the sauce and tacos.
  • Leftover sauce can be refrigerated for up to 3 days and used as a flavorful spread or dip.
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://skysrecipes.com/crispy-butternut-squash-and-poblano-tacos-recipe/