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Chicken, Peppers, & Butternut Squash Tacos

Here's how you make Chicken, Peppers, & Butternut Squash Tacos
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  • Servings: 6
  • Prep: 10m
  • Cook: 20-30m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 16 flour (816 grams) tortillas
  • 1/2 to 2/4 pound chicken sausages (2 to 3 sausages, removed from the casing I love to use an apple sage sausage; but, any kind will work)
  • 1 yellow onion, sliced (cut in quarters and thin sliced)
  • 2 poblano peppers (cut in thin strips)
  • 2 teaspoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • FOR SQUASH
  • 2 cups chopped squash (butternut, rough chopped)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 teaspoons oil (olive oil)
  • FOR SOUR CREAM SAUCE
  • 1 cup sour cream
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • FOR TOPPINGS
  • 1 cup shredded cotija cheese (or feta, queso fresco, queso blanco, or even monterey jack can be substituted)
  • Red cabbage (shredded)
  • 1 lime, whole (cut in half)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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