Glistening, vibrant green poblano pesto taints the taco tortillas, it's nearly translucent and spangled with chili flakes. Juicy, oven-roasted winter squash chunks in deep orange are generously scattered in the middle. The squash and pesto are enfolded in the soft, warm embrace of the fresh tortilla. A sprinkle of crumbled, white cheese and a smattering of emerald cilantro leaves tops it all off.

Roasted Poblano Pesto Tacos with Winter Squash

Name: Roasted Poblano Pesto Tacos with Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: medium poblano peppers, 2 roasted and deseeded; garlic clove, 1 minced; olive oil, 1/4 cup divided; salt, to taste; medium winter squash, 1 peeled and cubed; cheese, vegetarian-friendly like Queso Fresco, 1/2 cup crumbled; fresh cilantro leaves, for garnish; small corn tortillas, 4

Category Main Course

Prep 15 minutes

Cook 30 minutes

Style Mexican

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: December 08, 2024

This stunning recipe is our twist on the typical Mexican dish, keeping it not only vegetarian-friendly but full of seasonal ingredients. We're turning up the heat with a roasted poblano pesto and adding a cozy, comforting layer with the addition of sweet winter squash.

Ingredients (for 2)

Medium poblano peppers - 2 - roasted and deseeded
Garlic clove - 1 - minced
Olive oil - 1/4 cup - divided
Salt - to taste
Medium winter squash - 1 - peeled and cubed
Cheese, vegetarian-friendly like queso fresco - 1/2 cup - crumbled
Fresh cilantro leaves - for garnish
Small corn tortillas - 4

Preparation

Step 1 - 🔥🍠🕗

Preheat your oven to 400°F. Toss the cubed winter squash with 1 tablespoon of olive oil and salt. Arrange these on a baking sheet and slide it into the oven. Roast for 25-30 minutes till the squash becomes soft and caramelized.
Step 2 - 🌶️🥣💥

While roasting the squash, blend the roasted and deseeded poblano peppers, minced garlic, remaining olive oil, and salt in a food processor. Blend until it becomes a thick, aromatic pesto.
Step 3 - 🌽🍽️🍃

Warm your corn tortillas in a skillet over medium heat. Then spread a spoonful of the poblano pesto on each warm tortilla.
Step 4 - 🧀🌱✨

Top the tortillas with roasted squash, a sprinkle of crumbled cheese (like Queso Fresco), and garnish with fresh cilantro leaves.
Step 5 - 🍽️🎉🔥

Serve immediately the prepared tortillas while still warm.

Additional

Feel free to swap out the winter squash for other seasonal favorites like sweet potatoes or even turnip! The kids can have some fun tossing the squash with oil and spreading the pesto on the tortillas. Add a bit of avocado for a twist or other toppings like red onion for an extra punch of flavor.