Delicata Squash Tacos
Total Time
48 minutes
Prep Time
10 minutes
Cook Time
38 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 8 small Old El Paso flour tortillas (warmed)
- 2 small delicata squash
- 1 tablespoon olive oil (plus more for drizzling)
- ½ small yellow onion (sliced)
- 1 cup shiitake mushrooms (stem removed and sliced)
- 1 lime (sliced into wedges)
- salt (pepper and red pepper flakes for seasoning)
- avocado slices
- pico de gallo
- cilantro
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Preparation
Step 1
Preheat the oven to 425°F and line a baking sheet with parchment paper. Slice the squash in half lengthwise, scoop out the seeds and slice into ½-inch segments. Toss the squash slices with a drizzle of olive oil, pinches of salt and pepper, and roast until tender and golden brown, about 30 minutes.
Step 2
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion slices and cook until soft and browned, 3-4 minutes, stirring occasionally. Add the mushrooms, and cook until they are soft and browned, about 5-8 more minutes, stirring occasionally. Season with salt and pepper and red pepper flakes
Step 3
Assemble the tacos with the onion/mushroom/ mixture and roasted squash. Top with avocado slices, pico de gallo and cilantro with extra lime wedges on the side
Step 4
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