Who doesn’t love a taco?! A vegetarian option that ties in the flavors of fall is an exciting addition to your weeknight meal planning. The recipe is easy–quickly broiling the veggies instead of taking the time to roast, and throwing it all together in under a half hour. Charred poblano peppers are my favorite in any Mexican food, and in this dish, they really steal the show. See below for my personal preference, but try out the recipe any way you like!
How to make it an A+: I think replacing the butternut squash with sweet potato would make a world of a difference in this recipe. The texture and flavor of the squash is just a little off for this taco dish. Other than that, season generously and enjoy!