Since Mack was born, M and I talk a lot about where we see ourselves settling down for the long haul. We’ve made it a goal to hopefully decide by the time Mack is in first grade, which gives us some time. I’ve always had my heart set on Colorado. The Rockies have always felt like my mountains, it feels like home. It sounds funny to say, I love the Sierras, but they don’t have the same feel. Before recently, I’ve always felt like Northern California is another stop on our journey and while that very well may be true, it’s starting to feel more and more like home. There’s a solid community here and I’ve met some amazing people.

One of those people (Emma!) came to my house a couple weeks back just to hang out and cook. She brought produce and (very much needed) adult conversation. She hung out while I madethese sweet potatoes and then we made tacos (because if given the option, I’ll always make tacos). These squash tacos are a slight variation on the ones we made that day because I’ve come to realize, delicata may me the best squash for tacos. 

                                         Variations for the Squash Tacos

 You might be thinking why delicata squash? Delicata is one of those hard winter squashes that doesn’t need peeling- you can eat the entire squash, skin and all. Sliced thin, like in these tacos, it roasts quickly, adapts to flavors you pair with it, and works for a myriad of meals. I also love delicata because one squash can easily translate into one meal (a butternut squash and feel a bit unwieldy.) If you’ve never cooked up a delicata squash, roasting is a great way to start.Change up the seasoning: When I first made these tacos with Emma, we used a pinch of chipotle seasoning in place of the adobo. They were a bit on the spicy side but really good.Add some greens: Also the first time we made them, we dressed some spouts in a lime vinaigrette and added those to the tacos. I was out of sprout and traditional greens felt too heavy. However, you could easily add a lettuce or spinach base.Ditch the tacos: I love tacos, so it kind of hurts to say this but, the roasted squash works really well as a salad or gain bowl topper. If you’re looking to take the squash for lunch, I’d go this route.