local delicata, black bean frites, guacamole, cilantro, scallions

Preheat the oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Slice into half-moon shapes. Toss with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

Roast the Squash

While the squash is roasting, prepare the guacamole. In a bowl, mash the avocado with lime juice, minced garlic, and salt until smooth. Stir in chopped cilantro and adjust seasoning to taste.

Prepare Guacamole

Warm the corn tortillas in a skillet or microwave. On each tortilla, layer roasted squash, black beans, a dollop of guacamole, and top with scallions and fresh cilantro. Serve immediately.

Build Tacos

Delicata squash

Black beans (cooked or canned)

Olive oil

Cumin

Salt

Pepper

Avocado

Lime juice

Garlic (minced)

Cilantro (chopped)

Corn tortillas

Scallions (chopped)

Fresh cilantro (for garnish)

Roasted Squash Tacos

roasted squash tacos

Recipe information

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