Chicken, Peppers, & Butternut Squash Tacos

Prep Time
Cook Time
Ready In

Recipe: #10726

October 14, 2013

Categories: Sandwiches

"This is a nice twist on the classic taco. Spicy and creamy, and tons of flavor. Personally, I like to use chicken sausages for this; and, there are so many choices out there these days. The spicy peppers really work well with the creamy squash; but, don't forget to garnish with some of the cabbage and sour cream! Spicy black beans on the side would make a perfect side dish."

Original is 6 servings


  • Serving Size: 1 (364.9 g)
  • Calories 523.7
  • Total Fat - 17 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 114.7 mg
  • Sodium - 467.9 mg
  • Total Carbohydrate - 72.8 g
  • Dietary Fiber - 11.9 g
  • Sugars - 5.1 g
  • Protein - 24.6 g
  • Calcium - 385.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 87 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Squash ... Add the squash to a small bowl; and, toss with olive oil, cumin, chili powder, and salt and pepper. Add to a sheet pan lined with parchment paper or foil (for easy clean up). Roast on the middle shelf, in a 425 degree oven, for 15-20 minutes until the squash is tender. Once the squash has cooled, dice them in bite size pieces, and transfer to a small bowl covered with foil to keep warm.

Step 2

Sour Cream Sauce ... Add the sour cream, cumin, and chili powder to a small bowl; and mix to combine. Refrigerate until ready to use.

Step 3

Chicken, Peppers, and Onions ... As the squash cooks, prepare your chicken. Heat up a small saute pan to medium heat, and add the olive oil. Then, add the sausage, and saute for a couple of minutes, breaking up the sausage with a potato masher or back of a fork. Next, add the peppers and onions and cook 5-7 minutes, until the chicken is cooked, and no longer pink; and, the peppers and onions are tender. Then, transfer to a bowl, and cover with foil to keep warm.

Step 4

Garnishes ... As the chicken and squash cook, prepare your garnishes. A bowl of the cheese, cabbage tossed with a squeeze of lime; and, the tortillas which need to be warmed up. You can warm them in the oven in a foil pouch; or, you can wrap (5) at a time, in a damp paper towel; and, microwave 30 seconds on medium low - flip, and another 30 seconds. Then, wrap in a dish towel to keep warm. Easy and quick ... and, you don't have to heat up the oven.

Step 5

Note: Cotija is a crumbly cheese, similar to Feta. However, a good melting cheese, such as Queso Blanco or Monterey Jack can also be used. I just prefer the Cotia if you can find it. Any Mexican market will carry it; and, many local grocery stores carry it these days.

Step 6

It's Taco Time ... Fill your tortillas with some of the chicken, pepper, and onion mix; squash, then and cheese. Finish with cabbage, and a drizzle of the sour cream sauce. ENJOY! As I mentioned, some spicy black beans would make this a delicious dinner.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to buy chicken sausages that are already cooked and removed from the casing.
  • If Cotija cheese is not available, a good melting cheese such as Queso Blanco or Monterey Jack can be used.

  • Substitute Chicken Sausages with Ground Chicken: Ground chicken is a leaner option than sausages, and it has a milder flavor that pairs well with the spicy peppers and creamy squash. It also allows for more control over the seasoning, so you can adjust the spiciness to your preference.
  • Substitute Cotija Cheese with Feta Cheese: Feta cheese is a great substitute for Cotija cheese as it is a crumbly cheese with a mild flavor. It also has a slightly tangy taste that pairs nicely with the spicy peppers and creamy squash. Plus, it is easier to find in most grocery stores.

Vegetarian Option Substitute the chicken sausages with a vegetarian option such as crumbled tofu, tempeh, or your favorite vegan sausage. Replace the sour cream with a vegan version such as coconut cream or cashew cream.

Mexican-Style Option Substitute the chicken sausages with chorizo or Mexican-style pork sausages. Replace the sour cream with a Mexican-style crema or queso fresco. Add a few tablespoons of diced jalapeno peppers and a teaspoon of chili powder for a spicy kick.

Spicy Black Beans: This is the perfect side dish to accompany the Chicken, Peppers, & Butternut Squash Tacos. The spicy beans will add a nice contrast to the creamy squash and add a bit of heat to the tacos. They are also a great source of protein and fiber, making them a great way to round out the meal.

Cilantro Lime Rice: This is a great accompaniment to the tacos because it adds a bright, citrusy flavor that will complement the savory filling. The rice is also a good source of complex carbohydrates, providing an energy boost that will help round out the meal. Plus, it's easy to make and can be prepared in advance for a quick and easy meal.


Q: What kind of cheese should I use for these tacos?

A: You can use crumbly cheese such as Cotija or Feta, or a good melting cheese such as Queso Blanco or Monterey Jack. I personally like Cotija for this recipe.

Q: What is the best way to cook tacos?

A: The best way to cook tacos is to heat the tortillas on a skillet or griddle for about 30 seconds per side. Once the tortillas are warm, fill with your desired ingredients and cook until the filling is heated through. Enjoy!

1 Reviews


Fantastic! Really delicious. I used homemade tortillas (Post ed on Zazz). I didn't have cotija cheese so I substituted with some italian shredded mix I had at home. We ate them with avocado and pico de gallo.


review by:
(10 May 2017)

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Fun facts:

Fun Fact #1: The taco is one of the most popular Mexican dishes in the world. It was first popularized in the United States by celebrity chef Rick Bayless, who opened the first Mexican restaurant in Chicago in 1987.

Fun Fact #2: The taco is believed to have originated in the Mexican state of Sonora in the late 19th century. It was originally made with hard-shell tortillas, filled with beef or pork, and served with salsa, onions, and cilantro.