Roasted Delicata Squash and Pepper Tacos

by Lissa Kane of Blossoming Lotus

These three components (squash, peperonata & slaw) are delicious as tacos, burritos, over 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.

For the seeds:

  • 1/4 cup red onions, diced and soaked in cold water

  • 1 tsp. minced jalapeno, deseeded

  • 2 cups shredded cabbage

  • 2 oz. fresh lime juice (from about 2 limes)

  • 1/4 cup veganaise (or regular mayonnaise)

  • 1/8 tsp. celery seed

  • 1 clove garlic, minced

  • 1/2 tsp. each salt and black pepper

For the squash:

  • 1 ‘Tetsukabuto’ squash (other varieties okay)

  • extra-virgin olive oil

Peperonata:

  • 4 cups onions, julienned

  • 1 oz. safflower oil

  • 3/4 Tbsp. salt

  • 1 tsp. black pepper

  • 1 1/2 tsp. cumin

  • 1/4 cup water

  • pinch of your favorite dried chili

  • 8 cups sweet or frying peppers, julienned

  • 2 cups chopped tomatoes, fresh or canned

  • 1 oz. fresh lime juice

  • 1 Tbsp. chopped cilantro

Directions:
Squash: Preheat oven to 375F. Cut squash in half from blossom to stem end and scoop out any seeds and stringy bits with a metal spoon. Place cut-side down and cut each half again the opposite way (i.e. across the equator). Slice each squash quarter into 1/2” wide strips, cutting parallel to the green stripes on the skin. In a bowl, toss squash strips with 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: Place onions, safflower oil, salt, black pepper, cumin, water, and dried chili in a heavy-bottomed pot over medium heat. Cover and let simmer until about half way cooked. Add peppers and tomatoes. Simmer on low until soft, sweet, and glassy. You can add additional water if the mixture becomes too dry. Remove from the heat and add lime juice and cilantro. Taste and adjust for seasonings (lime, salt, and chili).

Corn Crust: 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 onions and jalapeno into slaw mixture with half of the lime juice and taste. Add more lime or salt if desired. 

Assembly: 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.