loveandlemons5.0
Roasted Delicata Squash Tacos
These easy, spicy vegan Delicata Squash Tacos are perfect for fall! Filled with kale, mushrooms, squash & pumpkin cashew cream, they're healthy & delicious.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
Make the pumpkin cashew cream: Blend together the cashews, water, lime juice, pumpkin sauce, garlic powder, and a pinch of salt and pepper. Taste and adjust seasonings. Chill until ready to serve.
Juice of 1 limelime, sliced into wedges1
2
Preheat the oven to 425°F and line a baking sheet with parchment paper. Slice the squash in half lengthwise, scoop out the seeds and slice into ½-inch segments. Toss the squash slices with a drizzle of olive oil and pinches of salt and pepper and roast until tender and golden brown, about ⏱️ 30 minutes.
3
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion slices and a pinch of salt and pepper and cook until soft and browned, 5 to ⏱️ 8 minutes, stirring occasionally. Add the mushrooms, and cook until they are soft and browned, about 5 more minutes, stirring occasionally. Add the apple cider vinegar, stir, reduce heat, and cook until the mushrooms are very soft. Stir in the kale and cook until it wilts, about 1 more minute. Season with salt and pepper to taste.
apple cider vinegar1 teaspoon
4
Assemble the tacos with the onion/mushroom/kale mixture and roasted squash. Top with desired toppings. Serve with the pumpkin cashew cream and lime slices.
Juice of 1 limelime, sliced into wedges1
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