Friday, October 19, 2012

Recipe Creation: Acorn Squash, Poblano, + Corn Tacos

This creation was inspired by a delivery of acorn squash in my weekly fruit and vegetable box from Albert & Eve.  I have been on a Mexican food kick, so I decided to create an acorn squash taco.  You can use any vegetables on hand and get creative with it.  I used white onions, yellow bell peppers, poblanos, jalapeños and corn to complement the roasted squash.  Top it all with a sprinkle of queso fresco and you have the perfect taco for a warm fall evening.

Serves: 3-4

  • 1 acorn squash, cut in 1 inch wedges
  • 1 white onion, diced
  • 1 yellow bell pepper, diced
  • 2 ears of corn, cut off the cob
  • 1 poblano pepper
  • 1 jalapeno, diced
  • 3 tbsp queso fresco
  • Tortillas
  • Olive oil
  • Salt & pepper


-Preheat the oven to 400 degrees F.
-Meanwhile, brush the squash wedges with olive oil and season with salt and pepper.
-Place squash on a baking sheet and roast for 20 minutes.
-Next, turn the stove top on medium and place the poblano pepper directly on the burner.
-Rotate the poblano until all sides are charred and the skin is blistered.
-Let the poblano cool, then pull off the skin, remove the seeds and cut the poblano in strips.
-Heat a skillet on medium heat and drizzle with olive oil.
-Sauté the onions, bell peppers, and jalapeño.
-Remove the squash from the oven, pull of the skin and cut it into 1 inch cubes.
-Put the tortillas is tin foil and place in the oven to warm.
-Add the corn and squash to the other vegetables in the skillet.
-Sauté for 1-2 minutes until all of the vegetables are tender.
-Remove the vegetables from heat and season with salt & pepper.
-Scoop the vegetable mixture into the warm tortillas and sprinkle with queso fresco.


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