1 delicata squash
2 garlic cloves
Red pepper flakes
1/2 head Napa cabbage
½ bunch parsley
½ bunch cilantro
Monterey Jack cheese
Creme fraiche (optional)
Preheat oven to 350°F and line a sheet pan with foil.
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.
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.
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.
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!