Roasted Delicata Squash Tacos

I almost posted these last week as an “alternative Thanksgiving” vegetarian option, but then I decided that the “T-day Taco” was a bit of a stretch. Personally, I’d love to eat tacos for any holiday feast, but would you? Raise your hand if so – I’m taking notes for next year…

Delicata squash is one of my favorite squashes for a few reasons: 1. you can cut it without worrying about cutting your arm off, and 2. you can roast it with the skins on – no peeling necessary – and it’s so sweet and tender.

I’ve been on a cashew cream kick lately, and this one is a version of the sauce that I put on these pumpkin tostadas a few weeks ago. It’s sweet, (a little) spicy and super yummy.

Everyone always asks me about the tortillas I use. These are the homemade whole wheat tortillas from Central Market (here in TX). For this recipe, I would stick to flour tortillas over corn tortillas. The filling is a little, well… filling, and the whole wheat tortillas really hold these all together.

Roasted Delicata Squash Tacos

 

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Serves: Serves 3 to 4

Ingredients

pumpkin cashew cream:

• 1½ cups raw unsalted cashews* (see note)
• ½ cup fresh water, plus more as needed
• juice of 1 lime
• ⅓ cup ancho pumpkin sauce (or pumpkin puree + ½ tsp. chili powder)
• pinch of garlic powder
• sea salt and freshly ground black pepper

for the tacos:

• 4 to 6 whole wheat tortillas, warmed
• 2 small delicata squash
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• ½ small yellow onion, sliced
• 1 cup shiitake mushrooms, destemmed and sliced (optional)
• 1 teaspoon apple cider vinegar
• 3 to 4 kale leaves, with stems, thinly sliced
• 1 lime, sliced into wedges
• optional toppings: avocado slices, pomegranate seeds, cilantro

Instructions

1. Make the pumpkin cashew cream: blend together the cashews, water, lime juice, pumpkin sauce, garlic powder and a pinch of salt and pepper. Taste and adjust seasonings. Chill until ready to serve.
2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Slice the squash in half lengthwise, scoop out the seeds and slice into ½-inch segments. Toss the squash slices with a drizzle of olive oil, pinches of salt and pepper, and roast until tender and golden brown, about 30 minutes.
3. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion slices, a pinch of salt and pepper, and cook until soft and browned, 5 to 8 minutes, stirring occasionally. Add the mushrooms, and cook until they are soft and browned, about 5 more minutes, stirring occasionally. Add the apple cider vinegar, stir, reduce heat, and cook until very soft. Stir in the kale and cook until it wilts, about 1 more minute. Season with salt and pepper to taste.
4. Assemble the tacos with the onion/mushroom/kale mixture and roasted squash. Top with desired toppings. Serve with the pumpkin cashew cream and lime slices.

Notes

*Soak the cashews in water 3 to 4 hours, preferably overnight, then drain and rinse.

Simplify this recipe by skipping the pumpkin sauce and topping these with your favorite jarred tomatillo salsa!

 

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