Crispy Butternut Squash & Poblano Tacos Recipe

Even although all of us formally celebrated the primary day of fall a couple of weeks in the past, my season begins the day I roast a butternut squash. I really like love love roasted butternut squash. First off, it makes my kitchen scent so heat and comfy. Second, it’s such a scrumptious and versatile squash that works in so lots of my favourite consolation meals recipes like soups, risotto, and pastas. But I’m saving consolation for an additional day as a result of at present is taco day! I’m so obsessed over these tacos with crispy baked butternut squash.

This recipe begins with a reasonably darn superior sauce, if I do say so myself. Roasted poblanos, onions, and garlic get combined with lime juice, cilantro, and the very best mayo on the planet – Sir Kensington’s Avocado Oil Mayonnaise. If you’ve been following me for awhile, you know the way a lot I really like Sir Kensington’s condiments (see right here, right here, and right here). They supply the very best components and their ketchups, mustards, and mayos simply style so darn good due to it. I may eat this mayo straight from the jar, however since this weblog is about recipes, I whipped it up into this spicy, tangy sauce to go together with the tacos. Btw, should you’re vegan, go forward and make this with Sir Ok’s Fabanaise.

Part two of this recipe is the baked crispy squash. There’s no must fry something right here as a result of this spiced panko & hempseed “breading” makes the squash cubes crispy and scrumptious within the oven. The hemp seeds would possibly look like a wierd addition, however they provide a stunning nutty taste (in addition to some dietary advantages).

As the squash roasts within the oven, make a fast slaw with a scoop of the poblano sauce.

Pro tip: as soon as the squashed is baked, strive to not stand on the kitchen counter dipping and snacking on the crispy cubes like I did! Assemble the tacos with the slaw, the remaining roasted poblanos & onions, the crispy squash, avocado (optionally available), and beneficiant scoops of the sauce.

Crispy Butternut Squash & Poblano Tacos


  • eight tortillas
  • three cups shredded inexperienced cabbage
  • 2 poblano peppers, divided
  • 2 halved shallots, divided
  • 1 avocado, diced
  • ½ cup cilantro leaves
  • Lime slices, for serving
  • Sliced serrano peppers, optionally available
  • ½ giant butternut squash, peeled, seeded, lower into 24 1-inch cubes
  • 1 tablespoon floor flaxseed
  • ¼ cup unsweetened almond milk, extra as wanted
  • ¾ cup panko bread crumbs
  • ¼ cup hemp seeds (or extra panko)
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • Heaping ½ teaspoon sea salt
  • Extra-virgin olive oil, for drizzling
  • ½ of 1 roasted poblano
  • ½ of 1 roasted shallot
  • 1 entire skin-on garlic clove (for roasting)
  • ½ cup Sir Kensington’s Avocado Oil Mayonnaise
  • ¼ cup cilantro depart and stems
  • 2 teaspoons recent lime juice
  • ¼ teaspoon sea salt
  • Freshly floor black pepper, to style
  1. Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
  2. On one baking sheet roast the entire poblanos, halved shallots, and garlic for 20 minutes or till the shallots are properly browned and the poblanos are charred.
  3. Make the Crispy Squash: In a small bowl, mix the bottom flaxseed with the almond milk and put aside to thicken for five minutes. Note: If the combination turns into too thick as you’re employed, skinny with a tiny bit extra almond milk. In a medium bowl, mix the panko, hemp seeds, chili powder, onion powder, and the salt. Dip every butternut squash dice within the flaxseed combination after which the panko combination. Place the cubes onto the second baking sheet and drizzle with olive oil. Bake for 35 to 40 minutes or till browned and crispy.
  4. Make the Poblano Sauce: In a meals processor, mix ½ of 1 roasted poblano, ½ of 1 roasted shallot (you’ll use the remaining poblano and onion within the taco filling), the peeled roasted garlic, the mayonnaise, cilantro, lime juice, salt, and pepper. Blend till clean, leaving some remaining inexperienced flecks. Chill till prepared to make use of.
  5. Slice the remaining poblanos and shallot and put aside. Place the shredded cabbage right into a medium bowl, add a heaping scoop of the poblano sauce, and toss till mixed.
  6. Fill every tortilla with the cabbage, sliced poblanos and shallots, the butternut squash, avocado, cilantro, a scoop of aioli sauce, and the serrano peppers, if utilizing. Serve with the remaining sauce and the lime slices.


This put up was created in partnership with Sir Kensington’s. Thanks for supporting the sponsors that preserve us cooking!