Meal Kit
Butternut Squash and Poblano Tacos
with queso fresco and sour cream
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
-
Vegetarian
Chef
Nigel Palmer
Is it taco Tuesday where you are? Here in the Home Chef Test Kitchen, we wish every night were taco Tuesday, and maybe extend it to taco Wednesday and taco Thursday, too. These tacos, with sweet butternut squash and slightly spicy poblano, have added kick without being overwhelming, and make for an easy-to-assemble dinner for any evening. Any night can be taco night if you're living the dream.
In Your Box (serves 2)
- 16 oz. Butternut Squash, Cubed
-
6 Small Flour Tortillas
- 1 Roma Tomato
- 1 Poblano Pepper
- 1 Lime
-
2 oz. Queso Fresco
-
2 oz. Sour Cream
-
1 Tbsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving) 2PZpY7O9
-
Calories720
-
Carbohydrates85g
-
Net Carbs75g
-
Fat35g
-
Protein16g
-
Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
-
1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Zest and halve lime. Cut one half into two wedges and juice the other half.Stem poblano pepper, seed, remove ribs, and cut into 1/2" dice.Cut butternut squash into bite-sized pieces, if necessary. -
2 Make the Salsa
Combine tomato, 1 tsp. olive oil, 1 tsp. lime juice, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl.
Set aside to allow flavors to marry. -
3 Cook the Filling
Place a large non-stick pan over medium heat. Add 2 Tbsp. olive oil and butternut squash to hot pan. Stir occasionally until lightly browned, 5 minutes.
Stir in poblano pepper, taco seasoning, and 1/4 tsp. salt. Then stir occasionally until tender, 5-7 minutes.Remove filling to a plate.Wipe pan clean and reserve. -
4 Warm the Tortillas
Return pan used to cook filling to medium-high heat. Working in batches, place tortillas in hot, dry pan and cook until heated through, 20-30 seconds per side.
Remove from pan and wrap in foil. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with salsa, queso fresco, sour cream, and lime zest (to taste). Serve lime wedges on the side, squeezing over tacos if desired. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
