Roasted Delicata Squash & Pepper Tacos
Chef Lissa Kane, Blossoming Lotus
These three components (squash, peperonata & slaw) are delicious as tacos, burritos, over a some greens in a bowl or tossed over corn chips as nachos. Serve with your favorite sour cream, plain yogurt or cashew sour cream, chopped green onions, avocado and cilantro.
Roasted Delicata Squash
Heat oven to 375.
Cut both ends of a delicata, or any SIMPLE squash, off. Stand on cut end and slice it in half length-wise. (Think north to south.) Scoop out seeds and save to toast if you wish. Lay flat with cut side down so it will not roll and cut in half the short-way. (Around the middle/equator.) Cut squash quarters into ½ wide strips in the direction of the stripes on the squash.
In a bowl, toss squash strips, a good drizzle of extra virgin olive oil, salt & pepper.
Spread out squash on a baking sheet and roast 12-18 minutes until soft. Do not crowd as it will steam, not roast. A bit of caramelization will give the squash a richer flavor.
Peperonata w. Cumin
In large heavy-bottomed pan simmer on medium heat covered until half-way cooked-
1 qt yellow onions- julienned
1 oz safflower oil
¾ T salt
1 t pepper
1 ½ t cumin
Pinch ground Aleppo, cayenne, or another
favorite dried chili
¼ cup water
2 qt sweet red &/or yellow peppers- julienned
2 cup chopped tomatoes (fresh or canned)
Simmer on low heat until soft, sweet & glassy. Add a bit of water if mixture becomes too dry.
Remove from heat and stir in-
1 oz freshly squeezed lime juice
1 T freshly chopped cilantro
Taste and adjust seasoning (salt, lime or more chili if desired)
¼ cup red onions- finely diced & soaked in cold water
1 t jalapeno - seeded & minced
2 cups shredded cabbage
2 oz freshly squeezed lime juice (usually two limes)
¼ c veganaise or traditional mayonnaise
1/8 t celery seed
1 small garlic clove-minced
½ t salt
½ t pepper
Remove onions from water and place in bowl with lime juice and jalapeno. Let sit for at least 30 minutes to ‘pickle’.
Combine cabbage, veganaise/mayonnaise, garlic, celery seed, salt & pepper in a bowl.
Remove onions and jalapenos from lime juice with slotted spoon or strainer and reserve lime juice. Mix into slaw mixture with half of the lime juice and taste. Add more lime or salt if desired.
On the stove top, heat up roasted squash (usually one or two pieces per taco) with a splash of water and enough peperonata to coat the squash (heaping tablespoon per squash piece.)
Warm tortillas and fill with squash & pepper mix. Top with slaw, crema, green onions, cilantro. Add avocado, more lime or pickled onions & jalapenos if desired.