Pumpkins aren’t just for carving (or lattes). Fold them into fall tacos, featuring kabocha that’s sweet as candy, with crispy carnitas. A drizzle of pumpkin seed salsa makes it scary good.
What You Get
Pumpkin or winter squash
Slow-roasted pork shoulder
What You'll Need
Preheat the oven to 425°F. Line a sheet tray with foil.
Cut the pumpkin in half and scoop out the seeds. Brush with olive oil and sprinkle with salt, both inside and out. Place the pumpkin, skin-side up, on half of the prepared pan. Rub the whole jalapeño with a little olive oil and add it to the pan. Transfer the pan to the oven and roast until the jalapeño is charred, about 25 minutes.
Transfer the jalapeño to a cutting board. Add the pork to the other half of the pan. Return the pan to the oven and continue to roast until the pumpkin is completely tender and the carnitas are crispy, 10 to 12 minutes longer.
Meanwhile, place the cabbage in a bowl, drizzle with the juice of ½ lime and 1 teaspoon olive oil, sprinkle with a pinch of salt, and toss to coat. Cut the remaining lime into wedges for serving. When the jalapeño is cool enough to handle, roughly chop it.
Rinse and drain the beans. In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes. Season with salt to taste. To warm the tortillas, in a dry pan over medium-high heat, flash them for 30 seconds on each side. Wrap them in a clean towel to keep warm.
To build the tacos, place the tortillas on plates, fill with scoops of pumpkin and crispy carnitas, sprinkle with the roasted jalapeño, and drizzle with pepitas salsa. Serve warm, with black beans and cabbage slaw on the side.