Delicata Squash Tacos

Delicata squash are an unsung fall hero. The skin is so thin that you don’t need to peel it and it’s filled with vitamins – making this a low-prep, easy, healthy taco filling. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 tacos
Calories 262 kcal

Equipment

  • Baking Sheet
  • Kitchen Knife

Ingredients
  

  • 1 delicata squash*
  • 1 tbsp olive oil
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • ¼ tsp salt
  • ½ tbsp onion powder more to taste
  • 4 tortilla flour or corn
  • 1 can black beans

Instructions
 

  • Preheat oven to 400. Rinse and dry squash. Slice the delicata in half lengthwise and remove seeds. Chop into 1/4 inch half-moon slices. Toss in a bowl with olive oil, cumin, chili powder, salt, pepper, onion powder.
  • Roast for 15 to 20 minutes, flipping each slice halfway.
  • While squash is roasting, warm your black beans (throw some cumin and/or chili powder in there, too if desired!). Warm your tortillas.
  • Assemble tacos – black beans first, then squash, cheese, red onion, salsa, avocado, sour cream, cilantro, whatever you like on tacos!

Notes

Topping ideas: red onion*, chopped cilantro*, salsa, sour cream or greek yogurt, cheese, avocado.
Adapted from Naturallyella.com
Photo by sheri silver on Unsplash

Nutrition

Calories: 262kcalCarbohydrates: 43gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 425mgPotassium: 769mgFiber: 10gSugar: 4gVitamin A: 2753IUVitamin C: 14mgCalcium: 111mgIron: 5mg
Keyword cilantro, delicata squash, onion, taco, winter squash