Roasted Delicata Squash Tacos

Ingredients · for 4 (scales to your household)

• 1 1/2 cups Unsalted cashews* not counted
• 1/2 cup Water not counted
• Juice of 1 lime not counted
• 1/3 cup Ancho pumpkin sauce not counted
• Pinch of garlic powder not counted
• Sea salt and freshly ground black pepper not counted
• 4 whole Wheat tortillas, warmed not counted
• 2 Delicata squash not counted
• 1 tablespoon Extra-virgin olive oil not counted
• 1/2 Yellow onion not counted
• 1 cup Shiitake mushrooms not counted
• 1 teaspoon Apple cider vinegar not counted
• 3 Kale leaves, with stems not counted
• 1 Lime not counted
• Optional toppings: avocado slices, pomegranate seeds, cilantro (optional) not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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 and 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 and 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 the mushrooms are 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.