When you’re looking to get a homemade dinner on the table fast, few kitchen appliances are more useful than the broiler. Cooking food directly under the hot flame makes quick work of whatever sits beneath it—in the case of these tacos, butternut squash and poblano peppers. Once the vegetables are cooked (in only ten minutes!), you’ll tuck them into broiled tortillas with a lemony sour cream, cotija, roasted pumpkin seeds, and cilantro. Easy, fresh, healthy, and fast. What more could you want from dinner?
3 poblano chiles, stems trimmed
1 2-lb. butternut squash, peeled and cut into ¾-in. cubes
1 tablespoon olive oil
1 teaspoon ancho chile powder, divided
½ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
½ cup sour cream
1 tablespoon fresh lemon juice (from 1 lemon)
8 corn tortillas
¼ cup crumbled cotija or feta cheese
¼ cup loosely packed cilantro leaves
¼ cup unsalted roasted pumpkin seeds (pepitas)
How to Make It
Preheat broiler with rack 6 inches from heat. Line a rimmed baking sheet with parchment paper.
Toss together poblanos, squash, and oil in a large bowl. Arrange poblanos and squash separately on prepared baking sheet. Toss squash with ½ teaspoon ancho chile powder, ¼ teaspoon salt, and ￼ teaspoon pepper. Broil, stirring once halfway through, until poblano skins are charred and squash is tender, 8 to 10 minutes. Let cool 5 minutes, then skin, seed, and slice poblanos.
Stir together sour cream, lemon juice, and remaining ½ teaspoon ancho chile powder, ¼ teaspoon salt, and ⅛￼ teaspoon pepper in a small bowl. Toast tortillas under broiler until golden and warm, about 30 seconds.
Assemble tacos with tortillas, sour cream mixture, squash, poblanos, cheese, cilantro, and pumpkin seeds.
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