Strips of winter squash, roasted with peppers and onions, for a seasonal, vegetarian twist on the classic Taco Night
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!
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)
1/2 cup packed cilantro leaves
shredded Mexican blend cheese
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?
This post is shared on the Clever Chicks Blog Hop, Tasty Tuesdays, What's Cookin' Wednesday, the Wednesday Fresh Foods Link Up, From the Farm Blog Hop
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