Squash has a natural sweetness that pairs well with spicy, smoky, or citrusy flavors. This taco recipe layers texture and flavor, with pepitas (pumpkin seeds) adding protein and crunch.
INGREDIENTS:
2 Delicata squashes, halved, seeded, sliced into half-moons
2 tablespoons extra virgin olive oil
Salt, cumin, smoked paprika
Corn tortillas
¼ cup sour cream or plant-based yogurt
Juice of 1 lime
Pepita Salsa:
½ cup toasted pepitas (pumpkin seeds)
1 small garlic clove
1 jalapeño, seeded
Handful of cilantro
2 tablespoons extra virgin olive oil
Juice of ½ lime
Pinch of salt
METHOD:
Toss squash with oil, cumin, paprika, and salt. Arrange in single layer on baking pan misted with non-stick cooking spray. Roast squash at 425°F until golden.
Blend salsa ingredients until chunky.
Whisk lime juice into sour cream (or yogurt) for crema.
Warm tortillas on griddle, layer squash, drizzle salsa and crema, and serve.
