Meatless Mondays: Crunchy Squash Tacos

June 1, 2015

I don't know about you but during the summer my body craves vegetables.  These crunchy delicata squash tacos are guaranteed to satisfy that desire.  Slices of squash are dipped in a miso chipotle glaze and coated in panko breadcrumbs.  They are baked until the squash is tender and the breadcrumbs have turned a beautiful golden brown color.  The crisp squash is served with roasted corn and brussel sprouts (the vegetables can be grilled too), an chipotle orange vinaigrette and your favorite taco toppings.  While this video was originally promoted in the fall, I think it is a meal that can be served all year long. 

Crunchy Delicata Squash Tacos

For the squash:
1 delicata squash
1 tsp adobo sauce
1 tbsp agave nectar
1 tbsp lemon juice
1 tbsp white miso paste
panko breadcrumbs

For the roasted vegetables:
1 cup corn kernels
10 brussel sprouts, shredded
2 tbsp olive oil
1/2 tsp onion powder
kosher salt and freshly ground black pepper, to taste

For the chipotle orange vinaigrette:
1 orange, juiced
1 tbsp red wine vinegar
1 tbsp olive oil
1 1/2 tsp adobo sauce
2 tsp agave nectar
kosher salt and freshly ground black pepper, to taste

For the tacos:
red onion, thinly sliced
avocado, sliced
fresh cilantro
corn tortillas

For full recipe instructions, watch the video below.

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