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.
Servings: 4 tacos
Calories: 262kcal
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!
Nutrition
Calories: 262kcal | Carbohydrates: 43g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 769mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2753IU | Vitamin C: 14mg | Calcium: 111mg | Iron: 5mg