Try this Harissa Miso Delicata Squash Tacos recipe
- Carbohydrate 87.3477689577333 g
- Cholesterol 0 mg
- Fat 7.37968250072188 g
- Fiber 12.3718059263759 g
- Protein 11.4358916666667 g
- Saturated Fat 1.14449069454405 g
- Serving Size 1 1 Serving (279g)
- Sodium 248.966506944378 mg
- Sugar 74.9759630313573 g
- Trans Fat 0.609166944464042 g
- Calories 443 calories
Step-by-step
- Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper and set aside.
- Rinse the delicata squash. Chop off the ends, and split the squash in half, lengthwise. Dig out the seeds with a spoon, and slice the squash into ½-inch thick half moons.
- In a small bowl, mix the olive oil, harissa, miso, maple syrup, and salt. Mix half of this harissa mixture with the delicata squash.
- Spread delicata squash on the baking sheet in a single layer. Bake for 20 to 23 minutes, flipping the squash halfway through.
- While the squash is baking, prepare the chickpeas. Drain and rinse chickpeas under cold water. Stir remaining harissa mixture with the chickpeas.
- When there are about 5 minutes left, start heating up the corn tortillas. I placed them right over my gas burner for a few seconds to give the tortillas some charring. The tortillas also heat well in a pan.
- Fill each tortilla with chickpeas, delicata squash, salsa, and a few slices of avocado. Serve immediately.
Roasting winter squash at 400 degrees Fahrenheit requires a heavy-gauge aluminum baking sheet to prevent warping while developing proper caramelization on the half-moon edges. Thin, flimsy sheet pans trap steam and cause the delicata to soften unevenly before the sugars in the maple syrup and miso paste can properly brown. Achieving thermal mass is essential when working in a compact kitchen where oven space is limited, meaning preheating your baking sheet alongside the oven can drastically improve surface sear. Stacking pans too densely will ruin the crisp exterior you want by trapping moisture, so always give the squash pieces enough breathing room to roast rather than steam. Balancing these spiced, earthy flavors requires side dishes that offer high acidity and crunch to cut through the rich paste mixture. A bright, raw cabbage slaw tossed in lime juice provides the necessary structural contrast to the tender chickpeas and soft avocado slices housed inside the warm corn tortillas. If cabbage is unavailable, quick-pickled red radishes sliced paper-thin will deliver a similarly sharp crunch that keeps the palate refreshed between bites. Furthermore, warming corn tortillas directly over an open gas flame or in a cast-iron skillet for exactly thirty seconds per side creates essential charred spots and increases pliability. Over-heating the tortillas will dry them out completely, causing them to split down the center the moment you load them with fillings.
