Diet: Vegan, Gluten-Free, Vegetarian, Paleo, Dairy Free
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.
Ingredients
- 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
Directions
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Cut delicata lengthwise, remove seeds and peel off outer skin
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Slice halves into ½ inch thick slices
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Cut white onion in half and slice into thin strips
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Cut red onion into strips and slice 1 lime in half
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Toss red onion with white sugar and the juice from 1 lime in bowl and set aside.
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Toss squash and white onion in seasoning mix and set aside
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Heat cast iron or large frying pan and 1 teaspoon oil to medium high
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Add squash and white onion and fry on medium heat until squash is fork tender and browned
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Zest lime and squeeze juice from one half directly into pan with squash and onion
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Slice avocado and mince cilantro for garnish
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Heat small corn tortillas and build your tacos
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Serve with queso fresco (optional)