Savory Butternut Squash & Chicken Sausage Tacos with Poblano Peppers
This delectable dish marries the sweetness of roasted butternut squash with the savory notes of chicken sausage, perfectly complemented by roasted poblano peppers and caramelized onions. Inspired by a memorable meal from a quaint restaurant in Lake Tahoe, these tacos offer a unique blend of flavors that will delight your palate. Each bite bursts with creamy queso blanco, enhanced by a zesty sour cream sauce seasoned with cumin and chili powder. Finished off with a fresh squeeze of lime, these tacos are not just a dish; they are an experience—perfect for sharing with friends and family at your next gathering. Take your taste buds on an adventure with this irresistible recipe that brings together comfort and creativity in every taco.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Chicken sausage
2 (Removed from casing and pan sautéed)
Poblano peppers
3 (Cut in half and roasted)
Large onion
1 (Cut in half and thinly sliced)
Butternut squash
2 cups (Roughly chopped)
Chicken broth
1/2 cup (For cooking sausage mixture)
Queso blanco
1 cup (Shredded (or white cheddar))
Corn tortillas
16 (For serving)
Olive oil
2 tablespoons (For roasting and sautéing)
Chili powder
1 teaspoon (For roasting squash and peppers)
Ground cumin
1 teaspoon (For roasting squash and peppers)
Salt
to taste
Pepper
to taste
Sour cream
1 cup (For serving)
Cumin
1/2 teaspoon (For sour cream mixture)
Chili powder
1/2 teaspoon (For sour cream mixture)
Lime
1 (Cut into wedges for serving)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Prepare the peppers and squash: peel and roughly chop the butternut squash and cut the poblano peppers in half. In a mixing bowl, combine the squash and peppers with 1 tablespoon of olive oil, ground cumin, chili powder, salt, and pepper. Toss until well-coated.
3
Spread the squash and peppers on a lined baking sheet and roast in the preheated oven for 15-20 minutes, or until the squash is tender and the peppers are browned.
4
Once roasted, remove the peppers from the oven and place them in a bowl. Cover with plastic wrap for 10-15 minutes to steam and loosen the skins. This will make peeling easier.
5
While the vegetables roast, heat the remaining tablespoon of olive oil in a medium sauté pan over medium heat. Add the sliced onion and cook until caramelized, about 8-10 minutes.
6
Add the chicken sausage to the pan with the onions. Cook, breaking up the sausage with a spatula, until browned. Pour in the chicken broth and let it reduce for about 5 minutes, stirring occasionally.
7
Remove the roasted squash from the oven, and once the peppers have cooled slightly, peel off the skin, chop them, and add to the squash mixture. Keep this mixture warm.
8
Warm the tortillas by wrapping them in aluminum foil and heating them in a 350°F (175°C) oven for about 20 minutes or until warm.
9
In a small bowl, combine the sour cream with the additional cumin, chili powder, and a pinch of salt to create a spiced sauce.
10
To assemble the tacos: Place a warm tortilla on a plate and fill it with the butternut squash-pepper mixture, a generous spoonful of the sausage-onion filling, and a sprinkle of queso blanco cheese. Drizzle with the spiced sour cream and finish with a squeeze of fresh lime juice.
11
Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these tacos?
The main protein is chicken sausage, which is removed from its casing and pan-sautéed until browned.
What vegetables are roasted for this recipe?
Butternut squash and poblano peppers are roasted together in the oven.
What is the roasting temperature for the vegetables?
The vegetables should be roasted at 425°F (220°C).
How long do the squash and peppers need to roast?
They should roast for 15-20 minutes, or until the squash is tender and the peppers are browned.
What is the secret to peeling poblano peppers easily?
After roasting, place the peppers in a bowl and cover with plastic wrap for 10-15 minutes to steam and loosen the skins.
How long does it take to caramelize the onion?
The sliced onion takes about 8-10 minutes to caramelize over medium heat.
What liquid is added to the sausage and onion mixture?
One-half cup of chicken broth is added to the pan and allowed to reduce for about 5 minutes.
What type of cheese is recommended for these tacos?
Queso blanco is recommended, though shredded white cheddar is a suitable alternative.
How many corn tortillas are needed?
The recipe calls for 16 corn tortillas.
How should the tortillas be warmed?
Wrap them in aluminum foil and heat them in a 350°F (175°C) oven for about 20 minutes.
What ingredients are in the spiced sour cream sauce?
The sauce consists of one cup of sour cream mixed with cumin, chili powder, and a pinch of salt.
How is the butternut squash prepared?
The squash is peeled and roughly chopped into pieces.
How many poblano peppers are used in the recipe?
The recipe uses three poblano peppers.
What spices are used to season the squash and peppers?
They are tossed with ground cumin, chili powder, salt, and pepper.
What is the final garnish for the tacos?
The tacos are finished with a fresh squeeze of lime juice.
How much olive oil is required for the entire recipe?
Two tablespoons of olive oil are used: one for roasting and one for sautéing.
Where did the inspiration for this recipe come from?
The recipe was inspired by a meal at a quaint restaurant in Lake Tahoe.
What is the texture of the finished butternut squash?
The squash should be tender after roasting.
How many chicken sausages are needed?
The recipe requires two chicken sausages.
What is the measurement for the butternut squash?
You will need 2 cups of roughly chopped butternut squash.
How much cumin goes into the sour cream mixture?
One-half teaspoon of cumin is added to the sour cream.
How much chili powder goes into the sour cream mixture?
One-half teaspoon of chili powder is used in the sauce.
What kind of onion is used?
One large onion, cut in half and thinly sliced, is used.
Is this recipe considered Tex-Mex?
Yes, it is tagged as a Tex-Mex dish featuring roasted vegetables and corn tortillas.
When should the tacos be served?
They should be served immediately after assembly while warm.
What is the purpose of the chicken broth?
It is used to cook and moisten the sausage mixture while it reduces.
How do you assemble the tacos?
Place the squash-pepper mix on a tortilla, add the sausage-onion filling, sprinkle with cheese, and drizzle with spiced sour cream.
Is the sausage cooked with the casing on?
No, the sausage is removed from its casing before cooking.
What flavor profile does this dish offer?
It offers a unique blend of sweet roasted squash, savory sausage, and zesty cream sauce.
Can I use different tortillas?
While the recipe specifies corn tortillas, you could potentially substitute with others, though corn is traditional for this flavor profile.