Delicata Squash Tacos with Napa Cabbage Slaw

Makes 4 servings
These weeknight tacos call on easy-to-prep delicata squash as the filling, a move inspired by Phyllis Grant of Dash and Bella.


1 delicata squash

Olive oil

1 lemon

2 garlic cloves

Red pepper flakes

1/2 head Napa cabbage

½ bunch parsley

½ bunch cilantro

1 lime


Monterey Jack cheese

Creme fraiche (optional)

Step 1

Preheat oven to 350°F and line a sheet pan with foil.

Step 2

Halve the delicata squash, and remove the seeds. Slice into half-moons, and add to a bowl. Toss with a glug of olive oil, a pinch of salt, zest from ½ lemon, 2 grated or minced cloves of garlic, and a pinch of red pepper flakes. Arrange on the lined sheet pan and bake until tender, about 30 minutes.

Step 3

While the squash is baking, thinly slice the napa cabbage and add to a bowl. Roughly chop the parsley and cilantro, and add to the same bowl (reserve some of the cilantro for finishing the tacos). Add in the juice of 1 lime, a glug of olive oil, and salt and pepper to taste. Add in a splash of vinegar (we love sherry or white wine here) and give the slaw a good stir! Adjust seasoning if needed.

Step 4

Warm the tortillas: wrap in foil and place in your already hot oven to warm, or heat in a pan over the stove and stack in a towel to keep warm.

Step 5

To assemble: Place a small handful of grated Monterey Jack on a warm tortilla. Pile on the squash, Napa cabbage slaw, and a spoonful of and crème fraîche (if desired). Top with cilantro leaves!