So Friday night we dared to even - make our own tacos!
Delicata Squash Tacos:
2 delicate squash
pinch of cayenne pepper
1 can black beans; drained and rinsed
2 red tomatoes; diced
1 red onion; diced
1 jalapeno; minced
1 clove garlic; minced
baby radishes; sliced thinly
few ounces queso fresco (or cheese of your choice)
1 preheat oven to 400 degrees F, cut each squash in half and scoop out seeds
2 slice squash into crescent shaped pieces about 1/2" thick
3 line squash on baking sheet and drizzle on olive oil and sprinkle on a little salt and cayenne
4 bake for 10 minutes then flip the squash pieces over and bake for another 7-10 minutes, they should be easily pierced with a fork
5 while the squash is roasting, in a small bowl, mix together tomatoes, onion, jalapeno, and garlic
6 cut lime in half and squeeze one half into a small bowl, add lime juice, to taste, to the salsa
7 cut the other half of the lime into wedges
8 serve corn tortilla with a few tbs of salsa, pieces of roasted squash, top with cilantro, 2 radish slices, and some queso freso on top and with a lime on the side!
Fancy looking tacos with little effort! Yum!