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Delicata Squash Tacos Course: Main Dishes
Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan

Delicata squash is known for its delicate rind and creamy flavor. With a rind that is soft enough to eat, this variety also 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
  • 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)

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