What You’ll Use:
Cooked black beans,
Roasted delicata squash,
Pepita salsa, and
Re-heat Instructions: Wrap the tortillas in a clean damp towel and microwave for 1 to 2 minutes until warmed through. Transfer the black beans to a bowl, add a splash of water, and reheat in the microwave until warmed through, stirring occasionally, 1 to 2 minutes. Reheat the remaining roasted delicata in the microwave until warmed through, 1 to 2 minutes. Separate the cilantro into sprigs. To build the tacos, spread each tortilla with a dollop of the black beans and top with pieces of delicata. Crumble some of the goat cheese over each taco and drizzle with pepita salsa. Top with the cilantro sprigs, the rest of the sliced radishes, and serve warm.
Allergen Note: Contains milk, eggs, wheat.
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
To prep the squash, cut each delicata in half lengthwise, scoop out the seeds, and slice into half moons. Transfer the delicata to the prepared sheet pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to combine. Roast until the delicata is tender, about 20 minutes. Let cool slightly. Reserve 2 cups of delicata for the soup. Transfer the rest to an airtight container, and refrigerate.
To prep salad, bring a pot of water to a simmer. Gently add 3 eggs and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Using a slotted spoon, transfer the eggs into a bowl of cold water. Drain the eggs, transfer to a container, and refrigerate.
Meanwhile, slice the radishes. Pick the parsley and mint leaves and toss the stems. Transfer the herbs and radishes to airtight containers and refrigerate.
To prep the minestrone, in a saucepan over medium-high heat, combine the cranberry beans, barley, and vegetable broth, and bring to a simmer. Chop the reserved delicata into bite-size pieces. Add the delicata, along with 2 handfuls of kale, to the minestrone. Simmer until the kale is wilted and everything has warmed through, 5 minutes. Season with salt and pepper. Let cool slightly, transfer to an airtight container, and refrigerate.
Meanwhile, dice or tear about 4 cups of baguette. In a frying pan over medium-low heat, warm 2 tablespoons olive oil. Add the baguette pieces, season with salt and pepper, and sauté until golden and toasted, 6 minutes. Let cool completely, transfer to an airtight container, and store at room temperature.