Roasted Delicata Squash Tacos with Salsa Macha and Pepitas

Steps

1. Heat the oven to 425°F. Toss the squash with the olive oil, cumin and 3/4 tsp salt and spread in a single layer on a rimmed sheet pan. Roast 22–25 minutes, flipping once, until tender and browned at the edges.
2. Meanwhile, make the salsa macha: warm the canola oil and garlic in a small saucepan over medium-low heat and cook 2–3 minutes, until the garlic is pale gold. Add the peanuts and sesame seeds and cook 1–2 minutes more, until the sesame is golden.
3. Take the pan off the heat and immediately stir in the guajillo and chiles de arbol. Let them toast in the residual heat for 30–60 seconds, until fragrant and a shade darker (they burn fast, so do not return the pan to the heat). Cool 5 minutes.
4. Pour the mixture into a blender or mini food processor with the vinegar, brown sugar and remaining 1/2 tsp salt. Pulse 8–10 times until coarsely chopped and crunchy, not smooth.
5. Warm the tortillas one at a time in a dry skillet over medium-high heat, about 30 seconds per side until soft and lightly spotted, stacking them in a kitchen towel to stay warm.
6. Fill each tortilla with a few slices of squash, then top with pickled onions, queso fresco, pepitas and cilantro. Spoon over salsa macha (stir it first so you get the crunchy bits) and serve with lime wedges.

Kitchen tip

Delicata skin is thin and fully edible once roasted, which is why it is the best weeknight squash; just scrub it well. For the macha, the moment the chiles go in is the only tricky bit: take the oil off the heat first, and if they smell acrid, start the chiles again. Leftover macha keeps in a jar at room temperature for a week or in the fridge for a month. It is fantastic over fried eggs, roasted vegetables or vanilla ice cream with flaky salt.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.