Delicata Squash Tacos with Quick Pickled Onions

Delicata squash Tacos

Tacos are easy on the home cook. You can put practically anything in a warm tortilla, add a few condiments, and call it a meal. I should know, since I do this for breakfast, lunch, and often supper, at least a few times a week.

Such is the case with these Roasted Delicata Squash Tacos. Slice a couple of flavorful squash into half moons, roast them in a hot oven, and serve them with the fixings of your choice. Do up a quick pickled onion and you’ve got a tasty counterpoint to the sweet squash.

Delicata is my favorite roasting squash, prized for its texture, flavor, and small size (which means it cooks more quickly than other varieties). The skin is tender enough to eat (translation: more fiber, no waste). If you can’t get your hands on delicata, feel free to use acorn squash instead.

The upside of a supper like this isn’t just that it’s easy and tasty, but also super nourishing. Corn tortillas are whole grain, winter squash of every stripe is packed with vitamin A and other nutrients, and if you’ve read this post or this one, you know eating less meat — the standard taco filling — makes good sense for health, the environment, and the wallet.

I like to serve these with a bowl of black or pinto beans on the side. If you don’t have time to make your own, open a can or box, add a squeeze of lime and a few dashes of cumin, and heat them on the stove.

If you’re looking for more delicata squash inspiration, you might try my Roasted Delicata with Maple Syrup and Thyme.

Delicata squash Tacos
5 from 2 votes
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Delicata Squash Tacos with Quick Pickled Onions

Delicata is my preferred variety of squash for these tacos, but they are tasty with acorn squash as well if you can't find delicata. The cooking time may vary. If pickling the onions is one step too many for you, these will still be tasy without them.
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 4 servings
Author katiemorford

Ingredients

  • 2 delicata squash
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt , plus more to season the squash
  • Chili powder
  • 1/3 cup white , apple cider, or white wine vinegar
  • 2 tablespoons sugar
  • 1 small red onion; thinly sliced
  • 8 corn tortillas
  • 1/2 cup crumbled cotija or feta cheese
  • 1/3 cup roughly chopped fresh cilantro
  • 1/4 cup sour cream
  • Salsa and lime wedges for garnish

Instructions

  1. Preheat oven to 400 degrees F
  2. Line 2 baking sheets with a Silpat or parchment paper
  3. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
  4. Cut the squash crosswise into 1/4-inch thick half moons.
  5. Put the squash in a large bowl and drizzle with olive oil. Use your hands to toss the squash and oil together. Distribute the squash over the 2 bakings sheets so that it doesn't overlap too much.
  6. Lightly sprinkle salt and chili powder over the squash.
  7. Roast the squash until tender and lighly browned, 20 to 25 minutes
  8. While the squash roasts, make the pickled onion by mixing the vinegar, 1 1/2 teaspoons salt, and sugar in a medium bowl until the salt and sugar dissolve. Add the onion and toss well in the vinegar (I use my hands for this). Leave it to macerate, tossing it occasionally.
  9. When the squash is done, remove from oven and transfer to a plate.
  10. Drain off the pickling juice from the onions.
  11. Heat the tortillas and serve with the squash, cotija, cilantro, sour cream, salsa, and limes at the table
  12. Everyone can assemble their own tacos with favorite toppings.

Comments

11.02.2015 at 6:52 AM #

Tawnie Kroll

mmm perfect for Fall!

11.02.2015 at 6:58 AM #

Julie @ RDelicious Kitchen

Great minds think alike! I just made a delicata squash recipe too. I’ve never tried them in tacos.. what a creative idea!

11.02.2015 at 6:58 AM #

katiemorford

Just pinned yours. It’s gorgeous. The squash is excellent roasted for tacos…maybe with a side of your salad 🙂

11.02.2015 at 11:40 AM #

Monica

Your tortillas looks very nice… Do you have a favorite brand? Or is it just that you’ve charred them for photo shoot perfection?

11.02.2015 at 11:40 AM #

katiemorford

My favorite is to go to the Mexicatessen on 24th and Florida, but that doesn’t help folks like you who don’t live in SF. I think La Tortilla Factory makes a good, handmade-like tortilla. They also have an organic option as well. Don’t know if those are available where you live. Charring is key, however 🙂

11.02.2015 at 12:19 PM #

Allie

These look fantastic and I love the vibrant colors. This is a great meal for meatless Monday

11.02.2015 at 12:19 PM #

katiemorford

Thanks Allie. I know they say looks don’t matter, but when it comes to food, I’d have to disagree 🙂

11.02.2015 at 12:30 PM #

Jessica @ Nutritioulicious

Such a delicious flavor combination and gorgeous too! Can’t wait to try it!

11.02.2015 at 12:30 PM #

katiemorford

Hope you and the family like them!

11.12.2015 at 5:29 PM #

Sonali- The Foodie Physician

These look awesome- beautiful colors! I loved pickled onions and the whole combination of flavors you have going on here sounds absolutely delish!

11.12.2015 at 5:29 PM #

katiemorford

I love traditional tacos, but it’s fun to play with non-traditional ingredients. Thanks for chiming in.

11.20.2017 at 6:57 PM #

Amanda

I am ashamed to say I had never heard of delicata squash until my best friend, a chef, told me about it 2 weeks ago. I immediately looked up recipes, and since we are vegetarians who love anything you can wrap in a tortilla, chose this taco recipe. In 2 weeks we have had it 5 times. Best tasting squash/meal I have ever had! I added avocodo, mixed baby greens, cherry tomatoes, spoonful of pintos, and because of the flavor of this sweet squash: Mango Peach Salsa! Wonderful!

11.20.2017 at 6:57 PM #

katiemorford

5 times in 2 weeks is about as good an endorsement as I could ask for. So glad you like it. Mango peach salsa sounds delicious.

08.09.2019 at 9:38 PM #

Jules

Costco Warehouse sells raw flour tortillas that you individually cook and have a long expiration life

08.09.2019 at 9:38 PM #

katiemorford

Wow. That sounds great. Thanks for passing along the tip.

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