This weekend my son is coming home from college for a visit...so happy! He's only been gone one month but we sure do miss seeing his face around the house. He just brings such a fun energy and always makes us smile. The great news is, even though we miss him, he is doing fabulous and off to a stellar start for his senior year. So proud!
This will not come as a surprise to you, but I have been spending a great deal of time in the kitchen baking his favorite treats and prepping for weekend meals. It's important to me that he is well fed and enjoying some of his favorite meals while he is here. My delicata squash tacos are on the menu as they are a definite hit!
This recipe is a great example of just how delicious and easy it is to incorporate squash into our favorite Mexican inspired meals. And what better squash to use than a delicata! One of the things I love about delicata, aside from the flavor, is the fact that the skin is edible. Unlike a butternut squash which involves a little more effort to prepare (but well worth it I might add!), is the ease of preparing a delicata squash which qualifies this as an easy meal that can be made during the week when time is short.
The sweet tones of the delicata come together well with the savory flavors of bell peppers, onions, jalapeño, and various spices. I love using the Paleo Gluten Free Tortillas, Creamy Chipotle Cashew Sauce, and topping the tacos off with some avocado, green onions, and cilantro. I can't tell you how happy that makes me!!!
I have some suggestions for these tacos if you are looking to add some protein. For Paleo eaters, simply add some grass-fed ground beef, shredded beef, or shredded chicken. If you are vegetarian, black beans compliments the tacos perfectly. Either way the tacos are amazingly satisfying!
1 delicata squash, halved, seeds removed, and sliced (approx. 1 1/4 pounds)
1 yellow onion, diced
1 cup red bell pepper, diced
1 jalapeño, stem and seeds removed, diced small
1 Tbs coconut oil
1 Tbs chili powder
1 tsp cumin
1/8 tsp chipotle powder
1/2 tsp garlic powder
sea salt, to taste
fresh ground pepper, to taste
8 Paleo Gluten Free Tortillas (or tortillas of your choice)
Sliced green onions
1. If you are making the tortillas and the creamy chipotle cashew sauce, do that in advance.
2. Using a sharp knife, slice the delicata in half by width, then again lengthwise. Scoop out the seeds. Then make 1/4 inch slices, and cut those slices into thirds. You want the delicata to be in manageable sized pieces for your tacos.
3. Preheat oven to 425°F and line a baking sheet with parchment paper. Combine your sliced delicata, diced bell peppers, diced onions, jalapeño, chili powder, cumin, chipotle powder, garlic powder, sea salt, pepper, and 1 tablespoon of melted coconut oil in a bowl and mix well. Place the mixture on your baking sheet and bake for 25 minutes, or until the delicata is fork tender.
4. Assemble your tacos by filling the torillas with the delicata mixture. Add your toppings and devour! This recipe makes 8 tacos.