Butternut Squash And Poblano Tacos

• 1 small butternut squash
• 1 med to large poblano pepper
• 1 small red onion
• 1/2 jalapeno pepper
• garlic
• 2-4 flour or corn tortillas
• 1 handful cotija cheese
• 1 sprig cilantro, chopped
• olive oil
• chili seasoning
• cumin

1. Preheat oven to 375 degrees
2. Peel and cut your squash into bite size chunks and cut your peppers into strips.rnAdd in olive oil and maybe some chili seasoning.
3. Roast in the oven for at least a half hour. Check on them so they don't burn and turn if needed.
4. Dice or chop the red onion and the jalapeno and garlic, and saute in a pan with olive oil. Throw in some cumin if you have it.
5. When the onion, garlic and jalapeno are soft and fragrant take the squash and peppers out of the oven, nowrnthrow em' in with the onions and let them saute to just get rid of any excess water, maybe turn the heat up.
6. Use your hot oven to warm your tortillas and serve with a sprinkling of cotija cheese, cilantro and green salsa

butternut squash, pepper, red onion, pepper, garlic, flour, cotija cheese, cilantro, olive oil, chili seasoning, cumin

Taken from food52.com/recipes/2525-butternut-squash-and-poblano-tacos (may not work)