mexicanvegetarianvia groq
Roasted Kabocha Tacos
A delicious and unique twist on traditional tacos, featuring roasted kabocha squash.
⏱60 min🍽4 servings📊medium
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Ingredients
- ●1 medium kabocha squashabout 2 pounds
- ●2 tablespoons olive oil
- ●1 teaspoon chili powder
- ●1 teaspoon cumin
- ●to taste salt and pepper
- ●8-10 corn tortillas tortillas
- ●4-6 lime wedges
- ●chopped (optional) cilantro
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut the kabocha squash in half and scoop out the seeds. Place on a baking sheet.
- 3
Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper.
- 4
Roast in the preheated oven for 45-50 minutes, or until the squash is tender.
- 5
While the squash is roasting, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 6
Once the squash is done, let it cool slightly before scooping the flesh into a bowl.
- 7
Add a spoonful of the roasted squash to each tortilla, followed by your desired toppings (such as chopped cilantro, a squeeze of lime juice, etc.).
- 8
Serve immediately and enjoy!