Savory Vegetarian Tacos with Fresh Delicata Squash
A vibrant and delicious meal showcasing the unique flavor and texture of delicata squash, perfect for weeknight dinners or family gatherings.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Skillet
Ingredients
Ingredients Group Label
- 1 medium Delicata Squash Sliced into half-moons and roasted.
- 2 tablespoons Olive Oil For roasting the squash.
- 1 teaspoon Cumin Ground, for flavor.
- 1 teaspoon Chili Powder For mild heat and color.
- 1 pinch Salt To taste.
- 1 pinch Black Pepper Freshly ground, to taste.
- 8 small Corn Tortillas For the taco base.
- 1 handful Fresh Cilantro Chopped, for garnish.
- 1 lime Lime Cut into wedges for serving.
- 1 ripe Avocado Sliced, for topping.
- 0.5 cup Feta Cheese Crumbled, for topping.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the delicata squash, cut it in half lengthwise, remove the seeds, and slice into half-moons about 1/2 inch thick.
- Toss the sliced squash with olive oil, cumin, chili powder, salt, and pepper in a large bowl.
- Spread the seasoned squash on a baking sheet lined with parchment paper.
- Roast the squash for 20-25 minutes, flipping halfway through, until golden brown and tender.
- While the squash is roasting, warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side.
- Once the squash is done, assemble the tacos by placing roasted squash in each tortilla.
- Add sliced avocado, crumbled feta cheese, and chopped cilantro on top.
- Squeeze fresh lime juice over the assembled tacos before serving.
- Serve warm with extra lime wedges and cilantro on the side.
Notes
Consider adding roasted chickpeas or diced jalapeños for extra flavor. You can also customize with different cheeses or toppings.