Falling Into Tacos

more gourd recipes to go around 🎃

Dinner doesn’t need to be complicated to be good. Just take these tacos as an example. You mix everything together, toss it all on a baking sheet, roast until nice and crispy in places, then serve it piled high in a taco with lots of greens. It’s ready in less than an hour with enough down time while it bakes for you to do one of the hundred other things on your to-do list. The smoky, slightly spicy seasoning pairs perfectly with the sweetness of the squash and nuttiness of the chickpeas. It’s way tastier than you expect something so simple to be. I like to serve mine as tacos with a mix of spinach and arugula, but your greens are all you. I’m just bringing ideas to the table, you’re the one who has to eat them.

pre chop, post chop, post roast and smash

Sure, you could use any winter squash here but I always go for delicata when I’m feeling lazy since you don’t have to skin them. The peel roasts up nicely and disappears into the dish, I promise. Of course this filling would be great in a burrito, in a Yumm-style bowl, or stuffed inside an empanada. It’s that versatile. Let me know what you try it with it!

Roasted Delicata and Smashed Chickpea Tacos

Marks enough for 6 big tacos