salt n' pepper delicata squash tacos with pomegranate orange salsa________________________________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.
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!