Sweet roasted delicata squash makes a delicious centerpiece for these colorful fall tacos. Seasoned with cumin and smoked paprika, the tender squash is tucked into warm corn tortillas and topped with chunky pepita salsa and tangy lime crema. Toasted pumpkin seeds add crunch, while jalapeño and cilantro keep each bite lively and fresh. Best of all, delicata’s thin, edible skin means there’s no peeling required.
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.
