Roasted Delicata Squash Soft Tacos

three delicata squash soft tacos on parchment paper with an avocado

These vegetarian roasted delicata squash soft tacos are quick to make, filling, and hearty! Made in under 30 minutes, you have a healthy dinner in a snap.


  • 1 Delicata Squash, halved, seeded, and sliced into 3/4″ slices
  • 1 Tbsp Olive Oil
  • 2 tsp Chili Powder
  • 1 tsp Cumin, divided
  • 1 tsp ground Coriander, divided
  • Salt and Pepper
  • 1 can Black Beans, do not drain
  • 1 Tbsp Lime Juice
  • 68 Whole Wheat Fajita sized Tortillas, I use CarbSmart from Mission
  • 1/2 cup crumbled Cojita Cheese, or crumbled goat cheese
  • Cilantro, minced
  • Shallots, thinly sliced (or red onion)
  • Extra Limes
  • Sour cream


  1. Preheat oven to 400 degrees.
  2. Cut the delicata squash in half, lengthwise. Scoop out the seeds with a spoon. Cut the squash into 1/2-3/4″ thick slices that resemble half moons.
  3. Place it on a foil or silicone mat lined baking sheet. Drizzle with olive oil, chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of coriander, salt and pepper. Toss the squash so they are coated with oil and seasoning.
  4. Bake until soft and tender, about 15-20 minutes, flipping halfway through.
  5. In a small saucepan, add in the means, the other half of the cumin, coriander, and lime juice. Cover and bring to a simmer, stirring occasionally.
  6. To assemble the tacos, add a few pieces of roasted squash and scoops of black beans to the tacos. Top with minced cilantro, shallots, sour cream, Cojita cheese crumbles, and spritz with lime juice.

Keywords: Squash, Tacos, Mexican, Vegetarian, Meatless