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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 25 minutes
Total Time 45 minutes
Servings 3 to 4 servings
Calories 325 kcal
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
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Preheat oven to 400 degrees F.
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Line 2 baking sheets with parchment paper.
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Cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
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Cut the squash crosswise into 1/4-inch thick half moons (no need to peel).
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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.
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Lightly sprinkle salt and chili powder over the squash.
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Roast until tender and lighly browned, 20 to 25 minutes.
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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.
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When the squash is done, remove from oven and transfer to a plate.
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Drain off the pickling juice from the onions.
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Heat the tortillas and serve with the squash, cotija, cilantro, sour cream, salsa, and limes at the table
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Everyone can assemble their own tacos with favorite toppings.