FOR THE TACOS
2 tbsps extra-virgin olive oil
1 dried chipotle (stemmed) or chipotle in adobo, finely chopped
1 large delicata squash (about 1 lb), cut into ¼-inch-thick half-moons
1 large sweet potato (about 1 lb), peeled and cut into ¼-inch dice
¾ tsp fine sea salt, plus extra as needed
1 tsp ground cumin
½ large red onion , thinly sliced
1 poblano , stemmed, seeded, and cut into ⅛-inch-thick strips
2 tbsps freshly squeezed lime juice
Generous handful of fresh cilantro leaves and thin stems, coarsely chopped
HEAT the oil in a large skillet over medium heat and add the chipotle. Cook, stirring, for 30 seconds, being careful not to let it burn. Add the squash, sweet potato, ½ tsp of salt, cumin, and ¾ cup of water. Turn up the heat to medium-high and cook, stirring often, until the sweet potatoes and squash begin to soften, about 6 minutes.
ADD the onion and poblano and season them with another ¼ tsp of salt. Continue to cook, stirring often, until the vegetables are tender and browned on the edges, 6 to 8 minutes more. Add the lime juice and cook, stirring, until it is fully incorporated, 1 minute. Transfer to a serving platter and top with the chopped cilantro.
SERVE with the warm tortillas, Black Beans with Lime, if using, and a selection of toppings.
NOTES: Use 2 dried chipotles or chipotles in adobo if you like extra heat. You can substitute peeled and diced kabocha for the delicata squash. Butternut squash also works but it will take a bit longer to cook, so sauté it for a few minutes before adding the sweet potato and water.
* For these - and more - great recipes, pick up a copy of The Vegetable Butcher!
The Vegetable Butcher by Cara Mangini • Workman Publishing • Photography by Matthew Benson