salt n’ pepper delicata squash tacos with pomegranate orange salsa

Simplest little dudes for a tasty Taco Wednesday. Delicata squash rings roasted with nothing more than a little olive oil, s&p, then topped with a decadent but no-frills jeweled relish for a pop of color on the plate.

As much fun as flavor experimentation is, sometimes the tastebuds don’t want to explode with aggressive jazz hands. These tacos are made for those types of nights, when you desire just a touch of fancy (that’s what the salsa’s for) but above all crave simplicity. Delicate squash provides natural sweetness amplified by a tangy citrusy pomegranate salsa. I recommend you snag some pre-picked arils from the store. Cracking a pomegranate is truly a royal pain in the ass, but hey, if you want to take a stab at it, by all means.

Be sure to give VE some love on Instagram and leave a comment if you make this recipe!

Other Taco Wednesday features:

Coconut Lime Crusted Fish Tacos with Apple Cranberry Chutney

Spanakopita Tacos with Crispy Dill Chickpeas

Chorizo Breakfast Tacos with Elote Sauce

salt n' pepper delicata squash tacos with pomegranate orange salsa

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Sometimes you just want to roast a vegetable and be done with it. The real star of the show here is the salsa, a simple mix of a few ingredients that looks and tastes like a million bucks.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4 tacos

Ingredients

  

salt n' pepper delicata squash tacos

• 1 tbsp olive oil
• 1 delicata squash, gutted and sliced into half moons
• 1/4 tsp pepper
• 1 tsp flaky salt
• 4 corn or wheat tortillas
• 1 cup slaw of choice
• limes, cilantro, to serve

pomegranate orange salsa

• 1 cup pomegranate arils
• 1 tsp orange zest
• 1 tbsp orange juice
• 1 jalapeno pepper, deseeded and minced
• 2 tbsp cilantro
• 2 tbsp red onion, minced
• kosher salt, to taste

Instructions

 

• I like to prep the salsa at least 30 minutes prior to serving to let the flavors meld into one another. To do so, simply mix ingredients in a small container until thoroughly combined. Cover and pop in the fridge until ready to eat.
• Preheat oven to 400 degrees and line a baking sheet with parchment. Toss sliced delicata squash rings in oil, salt and pepper. Roast for 20-25 minutes, turning once halfway, until soft and caramelized.
• To assemble tacos: line bottom of each tortilla with slaw. Top each with 4-5 squash rings (depending on how large you sliced them), then sprinkle with pomegranate salsa. Add an extra squeeze of two of lime juice and some cilantro leaves to garnish. Enjoy!