Easy sheet pan delicata squash tacos
🌮🌮 Squash + tacos = SQUACOS!! 🌮🌮
My favorite fall weeknight staple when delicata squash is in season: easy to put together and absolutely delicious. Excellent with sour cream and jalapeño hot sauce but make the tacos your own with your favorite toppings.
Note: this particular recipe is a note to my future self and has not been thoroughly tested.
You'll be eating in: 45 minutes, really
Active time: 20 minutes
Yield: 6 tacos
For the squash filling:
tablespoons olive oil
yellow or red onion, sliced
green bell pepper, sliced
delicata squash, cut in half long ways, seeds removed, and sliced into 1/4" wide half moons
teaspoon chili powder
teaspoon smoked paprika
teaspoon garlic powder
teaspoon onion powder
teaspoon red pepper flakes
(6 or 8 inch) flour tortillas
Preheat the oven to 425°.
Roast the filling
Slice the vegetables into similar sized strips. Toss all of the filling ingredients together in a bowl (this step helps make sure the spices and oil are evenly distributed compared to just mixing things on the sheet tray, despite the extra cleaning). Roast at 425° for 20-30 minutes until the squash and pepper are soft and browned, tossing once to ensure even browning.
Warm tortillas on the stovetop or in a microwave. Assemble tacos with desired fixings and enjoy!
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You can also sauté the filling on the stove top, but it might take longer depending on the size of your pan. The sheet pan roasting method helps ensure there's enough space for everything to brown.
Any type of bell pepper would work well in place of green pepper.