Roasted Delicata Squash Tacos

Roasted Delicata Squash Tacos /

I almost posted these last week as an “alternative Thanksgiving” vegetarian option, but then I decided that the “T-day Taco” was a bit of a stretch. Personally, I’d love to eat tacos for any holiday feast, but would you? Raise your hand if so – I’m taking notes for next year…

Roasted Delicata Squash Tacos / Roasted Delicata Squash Tacos /

Delicata squash is one of my favorite squashes for a few reasons: 1. you can cut it without worrying about cutting your arm off, and 2. you can roast it with the skins on – no peeling necessary – and it’s so sweet and tender.

I’ve been on a cashew cream kick lately, and this one is a version of the sauce that I put on these pumpkin tostadas a few weeks ago. It’s sweet, (a little) spicy and super yummy.

Everyone always asks me about the tortillas I use. These are the homemade whole wheat tortillas from Central Market (here in TX). For this recipe, I would stick to flour tortillas over corn tortillas. The filling is a little, well… filling, and the whole wheat tortillas really hold these all together.

Roasted Delicata Squash Tacos /

Roasted Delicata Squash Tacos
Serves: Serves 3 to 4
pumpkin cashew cream:
  • 1½ cups raw unsalted cashews* (see note)
  • ½ cup fresh water, plus more as needed
  • juice of 1 lime
  • ⅓ cup ancho pumpkin sauce (or pumpkin puree + ½ tsp. chili powder)
  • pinch of garlic powder
  • sea salt and freshly ground black pepper
for the tacos:
  • 4 to 6 whole wheat tortillas, warmed
  • 2 small delicata squash
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • ½ small yellow onion, sliced
  • 1 cup shiitake mushrooms, destemmed and sliced (optional)
  • 1 teaspoon apple cider vinegar
  • 3 to 4 kale leaves, with stems, thinly sliced
  • 1 lime, sliced into wedges
  • optional toppings: avocado slices, pomegranate seeds, cilantro
  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.
  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, 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, 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 very soft. Stir in the kale and cook until it wilts, about 1 more minute. Season with salt and pepper to taste.
  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.
*Soak the cashews in water 3 to 4 hours, preferably overnight, then drain and rinse.

Simplify this recipe by skipping the pumpkin sauce and topping these with your favorite jarred tomatillo salsa!


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Vicky from on said:

    Oh yummy! Just what I would Need right now!

    enjoy your day!
    Vicky // The Golden Bun

  2. Katrina from on said:

    Hmmm…I don’t think I would serve tacos for Thanksgiving but I would certainly eat tacos every other day of the year! Although one year we did order Chinese food for Christmas so why not eat tacos too? lol. These sound so fresh and delicious! And simple :)

  3. Madeline from on said:

    I love how you always seem to make tacos healthy : ) This looks delicious!

  4. *raises hand enthusiastically* I love tacos all day every day, even and especially for special occasions!

  5. Jill on said:

    We usually do a more traditional Thanksgiving, but my mom always served tacos for Xmas, and I’ve continued that with my family. This recipe looks great.

  6. Hip, hip horray for taco day. And a double hip, hip horray for a squash that doesn’t require a trip to the hospital (Am I the only one who loathes cutting butternut squash??!).

    These squash tacos look absolutely divine. . .and while I likely would not serve them for Thanksgiving. . .they certainly would be a meal that I wouldn’t hesitate to include in my everyday dinner rotations.

  7. When I think of the holidays I never really think of tacos! But why not have tacos! I really need to get on my delicata squash game. You’ve literally convinced me that it’s pretty silly I haven’t been buying them at all! This recipe is great!

  8. Roxana from on said:

    These look so good Jeanine! I love delicate squash as well, so I’ll definitely have to try these!

  9. Grace on said:

    Woah, this is a beautiful dish you have here. and I bet the tacos taste delicious too, can’t wait to try them. Pinning!

  10. gabriella from on said:

    Everything about these sounds perfect. Sharing with my guy as soon as he wakes up, I’m pretty sure he’ll want to whip these up asap :)


  11. Caroline from on said:

    Oh man! Thanks so much for this recipe and the inspiration! I bought my first delicata squash the other day and I wasn’t quite sure what I wanted to do with it. I can’t wait to try this. Yay!!

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  13. Kelley from on said:

    I keep looking for delicata squash, but I think I need to make it to the more-fancy store because now I REALLY want some.

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  15. Gaby Dalkin from on said:

    NEED!!! I just saw these and fell in love

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