Butternut Squash and Poblano Tacos

with queso fresco and sour cream

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 1 Roma Tomato
  • 1 Lime
  • 1 Poblano Pepper
  • 16 oz. Butternut Squash, Cubed
  • Info
    1 Tbsp. Taco Seasoning
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Queso Fresco
  • Info
    2 oz. Sour Cream

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)

  • Calories
    730
  • Carbohydrates
    85g
  • Fat
    35g
  • Protein
    16g
  • Sodium
    1683mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Core tomato and cut into ¼" 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 ½" dice. Cut butternut squash into bite-sized pieces, if necessary.

  • 2

    Make the Salsa

    Combine tomato, 1 tsp. olive oil, 1 tsp. lime juice, ¼ 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 ¼ 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!

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