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

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


  • 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


  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.