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Local Recipes | November 2016

Delicata Squash Tacos

Ellie Christensen, Demo Coordinator

Delicata squash is known for its delicate rind and creamy flavor. Although the rind is soft enough to eat, this variety holds it shape very well making it a great choice for stuffing. Consumed as a mature squash it is considered a winter variety, although it is relative to summer squash staples such as pattypan, zucchini and yellow crookneck. This versatile squash tastes great sweet or savory, and boasts a healthy amount of fiber, vitamins A and C, and potassium.

1 delicata squash, small to medium size
1 small white onion
1 small red onion
1 teaspoon white sugar
1 avocado
1 teaspoon oil to coat pan
2 limes’ juice +1 limes zest
6 corn or flour tortillas
Queso fresco to garnish
Cilantro to taste

Seasoning Mix:
½ teaspoon cayenne powder
½ teaspoon chipotle powder
½ teaspoon curry powder
½ teaspoon smoked paprika
½ teaspoon pepper
1 teaspoon salt

1. Cut delicata lengthwise, remove seeds and peel off outer skin
2. Slice halves into ½ inch thick slices
3. Cut white onion in half and slice into thin strips
4. Cut red onion into strips and slice 1 lime in half
5. Toss red onion with white sugar and the juice from 1 lime      
    in bowl and set aside.
6. Toss squash and white onion in seasoning mix and set aside
7. Heat cast iron or large frying pan and 1 teaspoon oil to medium high
8. Add squash and white onion and fry on medium heat until squash       is fork tender and browned
9. Zest lime and squeeze juice from one half directly into pan with        squash and onion
10. Slice avocado and mince cilantro for garnish
11. Heat small corn tortillas and build your tacos
12. Serve with queso fresco (optional)

bucket photo
bucket photo