Monday, November 18, 2013

Roasted Winter Squash Tacos

Strips of winter squash, roasted with peppers and onions, for a seasonal, vegetarian twist on the classic Taco Night
Roasted Winter Squash Tacos | Farm Fresh Feasts

I wish I could be more precise about the kind of winter squash I used for these tacos.  It looked like a cross between a pie pumpkin and an acorn squash, so I am positive both of these types of squash will work.  Ditto butternut or delicata squash, as they'd roast up the same way (and you wouldn't need to peel the delicata). I just got a buttercup squash in the farm share but haven't taken time to play with it yet, so the jury is still out on that one.  If you have a spaghetti squash, I recommend you try Julie's Spaghetti Squash and Black Bean Tacos, as that recipe inspired me to look at the Strategic Winter Squash Reserve with an eye to making a vegetarian/vegan and bean free taco night dinner.

This is a Play With Your Benriner meal.  After laboriously halving, deseeding (more fun in next year's compost!), and peeling the squash, I thinly sliced it with my Benriner (link to Alanna's tutorial, or use a mandoline, or a sharp knife).  I gave the ends to the worms in the worm bin in my son's closet, as the composting guinea pig is not a fan.  Nor do pigs like the onion I thinly sliced next.  However, guinea pigs do like peppers and cilantro, so this meal wasn't an entire waste in a composting pig's eye as those were used in abundance.  Putting your seasonal abundance to work, that's what I'm all about.

I chose to roast the squash slices because I wanted a fajita strip shape (since I was using a bag of fajita size tortillas) and it was fun to layer the jalapeño, onion, sage and peppers on top of the squash to finish the whole thing under the broiler.  Only one pan to clean up, which I appreciate!

Roasted Winter Squash Tacos | Farm Fresh Feasts
Roasted Winter Squash Tacos | Farm Fresh Feasts

NOTE:  I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:

Roasted Winter Squash Tacos

3 small winter squash, peeled, gutted, and sliced ~ 1/8 inch thick (about 7 to 8 cups loosely packed)
1/2 to 1 teaspoon ground cumin (depending on how spicy you like things)
1/2 to 1teaspoon ground coriander (ditto)
1/4 to 1/2 teaspoon chili powder (as above)

1 onion, peeled (skins to the soup pack!)
1 Tablespoon finely chopped jalapeño
1 teaspoon fresh sage leaves, sliced into ribbons
2 cups sliced bell pepper, colors of your choice
Arizona Dreaming or other taco seasoning, a few shakes worth (probably 1/2 to 3/4 teaspoon)
tortillas

Optional
1/2 cup packed cilantro leaves
guacamole
shredded Mexican blend cheese
sour cream
salsa verde

Preheat oven to 400 degrees Fahrenheit. Toss squash slices with seasonings, then spread out on a piece of parchment paper on a rimmed baking sheet.  Roast for 30 to 45 minutes, stirring every 15 minutes, until soft and tender.  Add onion, jalapeño, sage and pepper strips on top of squash.  Shake a bit of seasoning (Arizona dreaming, or a taco seasoning) on top of the onion and peppers.  Turn on broiler, and broil for 5 to 8 minutes, about 4 inches from the heat, until the vegetables get some color.  Gently combine all vegetables in bowl to distribute the seasonings evenly.

One of the things I like about Taco Night is how everyone can customize their meal.  I liked to spread the tortilla with guacamole, then layer the roasted vegetables, cilantro, cheese and sour cream.  My spouse preferred to add salsa verde on his roasted vegetables for more spicy flavor.  The kids had some squash with their cheese and sour cream.  How would you top your taco?

Roasted Winter Squash Tacos | Farm Fresh Feasts

This post is shared on the Clever Chicks Blog HopTasty TuesdaysWhat's Cookin' Wednesday, the Wednesday Fresh Foods Link Up, From the Farm Blog Hop

I'm sorry, comments are closed on this post due to excessive spam.  If you're a real person, not a spam bot, I'd love to hear from you. If you'd like to share your thoughts, please go to my FB page.  Thanks!

16 comments:

  1. That looks like a nice way to mix up taco night!

    Those squashes look like acorn squash that are continuing to turn. I don't know if they are a different variety of acorn squash, or just ones that are continuing to ripen, like green peppers turning red. Only the squash do it after they are picked. I have had some like that from my dad's garden, I'll ask him what they are.

    Thanks for all the inspirations on changing up things on the dinner table!
    Sarah

    ReplyDelete
    Replies
    1. Sarah,
      I think you're right about the squash on the ends of the photo, they were very acorn-like in shape. The one in the middle was closer to a pumpkin, less ridged if that makes sense. But all good. I'm curious what your dad thinks.
      This year I get to play with a buttercup squash from the farm share and I cannot decide what to do with them. One will get stuffed--with something--and the other possibly roasted and then used. I dunno. Good thing about the Strategic Winter Squash Reserve is that they'll last a while.
      Thanks!

      Delete
  2. HAHA! Tag, you're it, bitch! hahahaha...

    I LOVE that we posted the "same" dish on the same day!! We must be blog soul mates or something :) We should have planned it. hahahaha..

    xoxoxoxoxoxoxo!

    ReplyDelete
    Replies
    1. Kristy,
      I was going to say that I rarely plan things, but that would be a lie. When I scheduled this I was thinking 'break from Thanksgiving recipes' so it was an on purpose. Of course I'm just now figuring out what to post for a pizza for Friday, so I'm not that planned out . . .

      Thanks!

      Delete
  3. Replies
    1. Thanks, Casey--I have to say they were worth the work of peeling the squash, though I'd do them again with an easier-to-peel type, like butternut.

      Delete
  4. Nice way to use up winter squash! I still have about 25# of different kinds in my garage and there is one that I seriously have no idea what type it is. I think it's going to become tacos!

    ReplyDelete
    Replies
    1. Alyssa,
      There's a What's That Bug website where you can figure out what your weird bug is, I wonder if there's an ID My Squash website? Could be a useful tool . . .
      Thanks!

      Delete
  5. These look fabulous, Kirsten! My squash bowl is getting out of control. I love squash in chili, so why not tacos? I'll be trying this one.

    ReplyDelete
    Replies
    1. Annemarie,
      My squash this year are living large--the Strategic Winter Squash Reserve is now on a bookcase in a cold corner of my breakfast nook--the squash are tucked around baskets of potatoes and garlic and onions. Overflowing, yes, but they will keep better than the spinach and beets and leeks in the fridge, so I'm doing Vegetable Triage these days.
      Thanks!

      Delete
  6. I love the idea of the squash looking like the traditional meat fajita filling, I think this is a great choice for meatless night. A nice change from beans in a meatless meal! I have a mandolin on my christmas list, I am excited (though inexplicably nervous) about quickly slicing up some potato chips among other things. Never heard of a benriner, so that was my new "fact of the day". Thanks :)

    ReplyDelete
    Replies
    1. Sherri,
      USE THE HAND GUARD! I don't mean to shout, but the blades are so sharp! Be careful! I learned about benriners from Alanna (in the link above) and was so pleased that to find an inexpensive and long-lasting tool in my local Asian food store. After I moved to Ohio I bought one for a friend (so I know it's not just a DC-area item).
      I've done turnip chips on it recently, which I loved (kids, not so much) and it makes quick work--and super fast to clean up--of my root veggies.
      Thanks!

      Delete
  7. Dirty only one pan and vegetarian tacos. It's like you're singing to the beat of my drum. These look great, and I love the fresh cilantro. I'm pretty sure it makes everything better. Too bad it's such a son of a .. to grow.

    ReplyDelete
    Replies
    1. Meghan,
      I can remember being so frustrated with cilantro a few years ago--my plant was glorious, like the end of the night fireworks display--leaves shooting out all over.

      In April.


      Yeah, when everything else I wanted to put in salsa was . . . . barely peeping from the ground. So much for that. I brought a trug-full to my exercise class since I couldn't bear to freeze it for later use. I've grown it since then, but never really well. I've got the touch for celery. How . . . special. At least I've discovered a celery rice soup.

      Thanks!

      Delete
  8. These look delicious! Fun way to try squash in a new way, and I love that they can be GF.

    ReplyDelete
    Replies
    1. Alicia,
      We like tacos (perhaps not as much as pizza) and I like how the change of filling, combined with familiar toppings, can be a fun meal for the whole family.
      Thanks for stopping by!

      Delete
Related Posts Plugin for WordPress, Blogger...