Delicata Squash Taco

Ingredients

Delicata squash 1 , cut into 1/4 inch slices
Panko crumbs 1/2 Cup (8 tbs) (Optional)
For sauce
Adobo sauce 1 Teaspoon
Agave 1 Tablespoon
Fresh lemon juice 1 Tablespoon
White miso 1 Tablespoon
For roasted veggies
Corn 1 Cup (16 tbs)
Brussel sprout 10 , shredded
Olive oil 2 Teaspoon
Salt and pepper To Taste
Onion powder 1/2 Teaspoon
For chipotle orange vinaigrette
Juice of orange 1
Red wine vinegar 1 Tablespoon
Olive oil 1 Tablespoon
Adobo sauce 1 1/2 Teaspoon
Agave 2 Teaspoon
Salt and pepper To Taste
Other ingredients
Corn tortilla 4 , toasted
Shredded lettuce 1 Cup (16 tbs)
Avocado 1 , sliced

Directions

GETTING READY

Preheat oven to 375 degrees.

MAKING

For the sauce – in a medium bowl, mix together all the ingredients.

Dip the squash pieces into the sauce and coat with panko crumbs. Place over a baking sheet and bake for 25 minutes.

For the roasted veggies – in a large bowl, add in all the ingredients and toss well.

Lay down the veggies on a baking sheet and roast for 20 minutes.

For the vinaigrette – in a medium bowl, whisk together all the ingredients.

FINALIZING

Top the corn tortillas with lettuce leaves, followed by the baked squash, roasted veggies, avocado and finally drizzle with vinaigrette.

SERVING

Serve tacos with some vinaigrette.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 433Calories from Fat 149

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 411 mg17.13%

Total Carbohydrates 65 g21.7%

Dietary Fiber 10 g40%

Sugars 6 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet