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2 delicata squash
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons kosher salt , plus more to season the squash
Chili powder
1/3 cup white , apple cider, or white wine vinegar
2 tablespoons sugar
1 small red onion; thinly sliced
8 corn tortillas
1/2 cup crumbled cotija or feta cheese
1/3 cup roughly chopped fresh cilantro
1/4 cup sour cream
Salsa and lime wedges for garnish

Preheat oven to 400 degrees F
Line 2 baking sheets with a Silpat or parchment paper
Cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
Cut the squash crosswise into 1/4-inch thick half moons.
Put the squash in a large bowl and drizzle with olive oil. Use your hands to toss the squash and oil together. Distribute the squash over the 2 bakings sheets so that it doesn’t overlap too much.
Lightly sprinkle salt and chili powder over the squash.
Roast the squash until tender and lighly browned, 20 to 25 minutes
While the squash roasts, make the pickled onion by mixing the vinegar, 1 1/2 teaspoons salt, and sugar in a medium bowl until the salt and sugar dissolve. Add the onion and toss well in the vinegar (I use my hands for this). Leave it to macerate, tossing it occasionally.
When the squash is done, remove from oven and transfer to a plate.
Drain off the pickling juice from the onions.
Heat the tortillas and serve with the squash, cotija, cilantro, sour cream, salsa, and limes at the table
Everyone can assemble their own tacos with favorite toppings.

Recipe source:

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