In recent years I have fallen in love with delicata squash. A cylindrical, oblong squash, light yellow in color with green stripes running all along its spine. One thing that makes delicata unique is its delicate rind, hence the name “delicata.” You don’t have to bother removing the rind like you would a butternut squash, for example. Very cool.
The delicata squash is also such a stunner! When you slice through, you will notice the shape is that of a flower – I mean… a flower!!! So gorgeous. In this recipe, I sliced the squash in half length wise and then made 1/2 inch slices before roasting… the perfect size for inserting into the taco sliders.
This dish is perfect for fall. Although usually available year round, the delicata squash is best enjoyed in peak season during the late summer and autumn months. Once roasted, the flesh of the delicata squash is creamy and a cross between corn and sweet potato. Reminder – the thin skin is also edible! Amazing.
These little, totally cute taco sliders are not only impressive to whip up for friends because they are beautiful… they are also nutritious af. Full of fiber from the delicata squash and protein from the rice and bean combo, so no one will be left hungry. Oh yea, and these babies are, as always, vegan… and gluten free.
The flavor train of layers is as follows – warmed tiny corn tortilla… slice or two of avocado… spoon of cilantro rice… spiced black beans… a few slices of roasted delicata squash… red onion for a crunchy kick… your favorite spicy pepper (here I used fresh red chili peppers)… and topped with cool lime crema. TACO PERFECTION, if I do say so myself. YUM, guys. Once you have each item ready, assembly is so easy… and really so much fun!
Make sure to take a picture of your recreation and tag #cuisinebykatie. ENJOY!
Spicy Squash Taco Sliders
Ingredients
- 1 delicata squash
- 1 cup jasmine rice
- 1 1/2 cup water or vegetable broth
- 2 15oz cans black beans
- 1 tablespoon smoked paprika ground
- 1 teaspoon cumin ground
- 1 large handful cilantro fresh, minced
- 2-3 limes juiced
- 1/2 cup water
- 1 cup cashews raw
- salt pink himalayan
- black pepper ground
- 1 tablespoon coconut oil refined
- taco slider corn tortillas organic, if possible
- 1-2 peppers fresh, red chili
- 1-2 avocado ripe, sliced
- 1/2 red onion sliced
- 1 clove garlic minced
Instructions
Roast the Delicata Squash
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Preheat the oven to 400 degrees Fahrenheit. While preheating, cut the delicata squash in half and then into 1/2 inch thick slices. Add to a lined baking sheet, and toss with a little coconut oil, salt, and pepper. Roast for 20 minutes, flip, and then finish cooking on the final side for 10 minutes, or until the slices are soft and golden.
Cook the Rice
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First step - rinse the rice well! This will prevent the rice from being too sticky. Next, add the rice, water or broth, and a little coconut oil to a saucepan and bring to a boil. Once boiling, lower to a simmer and cover, cooking it for just about 20 minutes or until all of the liquid has absorbed. Turn off the heat and fluff with a fork. Next, add the minced cilantro, the juice of a whole lime, and some salt.
Add Flavor to the Beans
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Add some oil or vegan butter to a pan over medium heat. Add the minced garlic. Let cook for a few seconds, tossing around with a wooden stoon until fragrant. Next,add a half cup of water and the cumin, smoked paprika, salt, and pepper. Add the rinsed and drained canned black beans. Let simmer over medium-low heat for 10 minutes to infuse the beans with all the flavor goodness.
Blend the Lime Crema
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Add the 1 cup cashews, 1 cup water, cilantro, lime juice from 1 or 2 limes, salt and pepper to a blender. Blend on high until super smooth and pourable. I like to add the crema to a squeeze bottle for fun drizzles.
Prep the Vegetable Toppings
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Slice the red onion, avocado, and red chili pepper. TIP - squeeze the avocado slices with lime juice to help prevent them from turning brown before serving.
Warm the Tortillas
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You can heat these however you prefer. If you have a gas stove, what I like to do is simply and carefully place each tortilla over the fire, turning every few seconds until warmed through. I'm sure in the oven or microwave would work fine too.
Assemble
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To the warmed tortilla add a slice or two of avocado, a spoon of rice, a spoon of beans, two slices of roasted delicata squash, a few red onion slices, a few slices of fresh red chili pepper, and top with good drizzle or pour of lime crema. ENJOY!
