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.
The weather is cooling down, I’ve busted out all of my overly large, and hideous (according to Ben) sweaters. Fall is my season. Bundle me up! But I am also the first to admit, that with big sweaters comes the equal temptation to be bad for the holidays, snacking on wayyyyy to many sweets, overindulging at every chance I get, and living to regret it in the new year when the pants that were tight at the beginning of the holiday season are officially stretched to their last thread in the new year.
It’s a constant practice to eat healthy, and I fail about 90% of the time I am given the option for eating a salad, versus a well, anything that is not a salad. Because there is never not a day that a burger doesn’t sound better.
I’ve struggled with my weight for my whole life. Some of it was the typical teenage angst about not being rail thin like all of my friends. By no means have I been “fat”, but I am just bigger. Even at my most fit, working out 2-a-days, running, playing sports and lifting weights, I have always needed tall boots in extended calf sizes because they are just pure muscle.
My joke is that there are two types of Czech girls – the model types, and the types that should be hooked up to a plow. I’m the latter. It’s not that it is bad, I just try to be more cognisant of what I am eating, and lately I’ve been struggling. So I’m trying to make some healthier changes and choices to make sure that even though I will never be “thin”, I will be healthy.
In an effort to make healthy eating easier, I’m scouring my cookbooks to find easy ways to get more veggies into my diet. Fall means squash in abundance, and these roasted delicata squash soft tacos are a dream. They come together in about 30 minutes, and use some simple ingredients that you probably already have around the house. Healthy eating shouldn’t be difficult, or hard, or more time consuming than “bad eating”. That’s what makes it so impossible to stick with! So hopefully you will find this recipe easy, delicious, and satisfying too.
You can use any squash in this recipe, but I love delicata squash because it is so easy to prep! You can keep the skin on and roast it. The skin softens and is ready to eat, unlike other squashes like butternut or acorn. And if makes a great potato substitute, too!
This original recipe came from Naturally Ella. I made a few adjustments just based on what I had in my kitchen, but I can tell you it will be a staple in our dinner rotation from now on!
More inspiration for your taco cravings!
Roasted Delicata Squash Soft Tacos
- 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
- 6-8 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
Preheat oven to 400 degrees.
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. 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.
Bake until soft and tender, about 15-20 minutes, flipping halfway through.
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.
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.