Tacos

1. Preheat your oven to 425 degrees Fahrenheit.
2. Grab a baking sheet and add 2 whole poblano peppers, 1 cup sliced red onion, and 2 cups of cubed butternut squash in sections. Drizzle 2 tbs olive oil over all your vegetables.
3. To the butternut squash and red onion, sprinkle 1 tsp chili powder, 1 tsp smoked paprika, [q:1/2] tsp cumin, 1 tsp onion powder, and toss to coat thoroughly. Add 1 smashed garlic clove to the tray as well. Season everything with salt and pepper.
4. Roast for 20 to 30 minutes, tossing the veg and flipping the peppers halfway through.
5. Once veggies come out of the oven, transfer poblano peppers to a bowl and cover with plastic wrap to let steam for 10-15 min to loosen the outer skin.
6. Once 15 minutes are up, peel, seed, and de-stem the poblano peppers, then cut them into [q:1/4]-inch strips.
7. Mix the chopped roasted poblano peppers with the rest of the veggies, salt to taste, and set aside until time for assembly.

Vegan Queso

1. Soak 2 cups of raw cashews in water overnight.
2. The next day, drain cashews, discarding the water, and adding the cashews to blender. Add [q:3/4] cup nutritional yeast, all the dried spices, and 3 tbs lemon juice.
3. Add 3 cups of water and blend all the ingredients until smooth.
4. Pour the cheese sauce mixture into a medium saucepan. Add remaining 1 cup of cold water and stir until combined.
5. Simmer on low heat for 7 minutes. Salt to taste and serve immediately with tacos.

To Serve

1. Warm the Ezekiel 4:9 Taco Size Whole Grain Tortillas over an open flame on a gas burner or in a pan on the stove.
2. Add your roasted poblanos, roasted butternut squash, and red onion. Drizzle with vegan queso.