Acorn Squash Tacos Recipes

Steps:

• Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
• Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
• Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
• Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

Steps:

• Heat canola oil in a deep fryer or heavy pot over medium heat.
• Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
• Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
• Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.

Steps:

• To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
• Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.
• In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.
• To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.
• To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.
• Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
• Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.

Steps:

• Slice squash in half length-wise. Scoop out seeds, then horizontally cut the fruit into 1/2 inch-thick slices.
• Drizzle with olive oil and season with salt and pepper, then roast at 450 degrees F for about 20 minutes. When cooked and cooled, peel the squash and set aside.
• Over medium heat, melt the butter with the olive oil. (For a vegan version, skip the butter and double the oil).
• Then, saute the onions, red pepper, jalapeño, and garlic until garlic is fragrant and the onions have softened. Add the dry spices, then stir in cooked squash.
• Season to taste, and pile the filling into warmed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for the dairy-eaters.