A New Take On Tacos
Embrace a delectable fusion of flavors with these Delicata Squash and Kale Tacos! With the hearty sweetness of roasted delicata squash, crispy kale, and zesty seasonings, these tacos are a sensational culinary experience that'll redefine taco nights.
This recipe combines the natural sweetness of delicata squash, the robustness of kale, and a medley of spices to create a delightful taco filling. Loaded with vitamins, minerals, and diverse flavors, these tacos are as nutritious as they are delicious.
Ingredients
1 delicata squash, halved and seeds removed
1 tbsp olive oil
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1 tsp salt and pepper (to taste)
1 bunch curly kale
1 tbsp olive oil
1 tsp garlic powder
1 tsp salt
Spray of avocado oil
4 flour tortillas
1 avocado, diced
1 Serrano chili, sliced (optional garnish)
Squeeze of lime for garnish
Preparation
1. Preheat the oven to 375�F. Cut the delicata squash lengthwise, remove the seeds, and cut it into half-moon slices. In a bowl, toss the squash with olive oil, garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and pepper. Press each slice into the grated Parmesan cheese until coated.
2. Arrange the squash slices on a lined baking sheet sprayed with avocado oil. Bake for 20 minutes or until tender and the cheese forms a golden crust.
3. While the squash is baking, prepare the kale by destemming it and tossing it in a bowl with olive oil, garlic powder, and salt. Spread the kale evenly on a lined baking sheet and bake for 15-20 minutes until crispy and slightly browned.
4. Heat the flour tortillas on a stove. Assemble the tacos by adding roasted squash and crispy kale to each tortilla. Top with diced avocado, sliced Serrano chili (if using), and a squeeze of lime juice.