Roasted Delicata Squash Tacos with Apple-Cabbage Slaw

Ingredients 

For the tacos

  • 8 Ezekiel 4:9 Taco Size Sprouted Whole Grain Tortillas

  • 1 medium delicata squash

  • 1 tablespoon olive oil

  • ½ teaspoon smoked paprika

  • ½ teaspoon ground cumin

  • ¼ teaspoon garlic powder

  • Salt and black pepper, to taste

  • 1 can black beans, drained and rinsed

  • ⅓ cup toasted pumpkin seeds

  • Fresh cilantro, for serving

For the apple-cabbage slaw

  • 1 crisp apple, cut into thin matchsticks

  • 2 cups shredded purple cabbage

  • 1 tablespoon lemon juice

  • 1 teaspoon maple syrup

  • 1 teaspoon olive oil

  • Pinch of salt

For the maple-tahini drizzle

  • ⅓ cup tahini

  • 1 tablespoon lemon juice

  • 1 teaspoon maple syrup

  • Pinch of salt

  • 2 to 4 tablespoons water, as needed

Directions 

  1. Preheat the oven to 425°F.

  2. Cut the delicata squash in half lengthwise and remove the seeds. Slice the squash into thin half-moons.

  3. Toss the squash with the olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Arrange on a baking sheet and roast for 20 to 25 minutes, turning halfway through, until tender and caramelized.

  4. Combine the apple, cabbage, lemon juice, maple syrup, olive oil, and salt. Toss well and set aside.

  5. Warm the black beans in a small saucepan and season lightly with salt and pepper.

  6. Whisk together the tahini, lemon juice, maple syrup, and salt. Gradually add water until the mixture reaches a smooth, drizzleable consistency.

  7. Warm the tortillas in a skillet. Fill each tortilla with black beans, roasted delicata squash, and apple-cabbage slaw.

  8. Finish with the maple-tahini drizzle, toasted pumpkin seeds, and fresh cilantro.

Servings: 4

Prep Time: 45 minutes