Chicken, Peppers, & Butternut Squash Tacos

Prep Time
Cook Time
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"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 recipe yields 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 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.

Tips & Variations

No special items needed.



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)