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Delicata Squash Tacos

Delicata Squash Tacos

Servings

4

servings
Prep time

25

minutes
Cooking time

50

minutes
Calories

300

kcal

Ingredients

  • 1 lb. delicata squash, halved and seeded

  • 1 medium onion, cut into thin wedges

  • 3 tablespoons lime juice

  • ½ teaspoon chili powder

  • Sea salt and freshly ground black pepper, to taste

  • 1 15-oz. can no-salt-added black beans, rinsed and drained

  • 1 cup frozen roasted corn, thawed

  • 1 roma tomato, seeded and chopped

  • ¼ cup thinly sliced scallions (green onions)

  • 1 fresh jalapeño chile, seeded and finely chopped (see note in intro)

  • 12 6-inch corn tortillas, warmed

  • 1 medium avocado, halved, seeded, peeled, and sliced

  • Fresh cilantro leaves

  • Lime wedges

Directions

  • Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Cut squash into ½-inch-thick slices, then cut slices into thirds. Place squash and onion in a bowl. Add 2 Tbsp. of the lime juice, the chili powder, and salt and black pepper; toss to coat. Spread in prepared pan. Roast about 25 minutes or until squash is tender and golden, stirring once.
  • Meanwhile, for salsa, in a bowl combine beans, corn, tomato, scallions, jalapeño, and the remaining 1 Tbsp. lime juice.
  • Fill tortillas with roasted squash mixture, salsa, sliced avocado, and fresh cilantro. Serve with lime wedges.

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