Since Mack was born, M and I talk a lot about where we see ourselves settling down for the long haul. We’ve made it a goal to hopefully decide by the time Mack is in first grade, which gives us some time. I’ve always had my heart set on Colorado. The Rockies have always felt like my mountains, it feels like home. It sounds funny to say, I love the Sierras, but they don’t have the same feel. Before recently, I’ve always felt like Northern California is another stop on our journey and while that very well may be true, it’s starting to feel more and more like home. There’s a solid community here and I’ve met some amazing people.
One of those people (Emma!) came to my house a couple weeks back just to hang out and cook. She brought produce and (very much needed) adult conversation. She hung out while I made these sweet potatoes and then we made tacos (because if given the option, I’ll always make tacos). These squash tacos are a slight variation on the ones we made that day because I’ve come to realize, delicata may me the best squash for tacos.
Variations for the Squash Tacos
You might be thinking why delicata squash? Delicata is one of those hard winter squashes that doesn’t need peeling- you can eat the entire squash, skin and all. Sliced thin, like in these tacos, it roasts quickly, adapts to flavors you pair with it, and works for a myriad of meals. I also love delicata because one squash can easily translate into one meal (a butternut squash and feel a bit unwieldy.) If you’ve never cooked up a delicata squash, roasting is a great way to start.
Change up the seasoning: When I first made these tacos with Emma, we used a pinch of chipotle seasoning in place of the adobo. They were a bit on the spicy side but really good.
Add some greens: Also the first time we made them, we dressed some spouts in a lime vinaigrette and added those to the tacos. I was out of sprout and traditional greens felt too heavy. However, you could easily add a lettuce or spinach base.
Ditch the tacos: I love tacos, so it kind of hurts to say this but, the roasted squash works really well as a salad or gain bowl topper. If you’re looking to take the squash for lunch, I’d go this route.
- 1 small delicata squash
- 1 tablespoon olive oil
- 1 tablespoon adobo seasoning
- Black Beans
- 1 cup cooked black beans with liquid
- 1 tablespoon lemon juice
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon Salt
- Everything Else
- 4 to 6 tortillas, warmed (see note)
- 1 ounce crumbled goat cheese
- minced cilantro
- minced red onion
- lime juice- for serving
- Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4″ thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.
- While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.
- Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.
+ I use to warm tortillas in a damp towel in the oven but at this point in time, I place them over a direct flame on my gas stove. It softens the tortilla and creates a nice char. Just make sure to watch them, the tortillas can catch fire pretty easily.