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.
- 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
- 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.