Squash Tacos with Apple-Jalapeno Salsa

Fresh Fall Flavours Make a Fun Weeknight Meal

Serves Four

Ingredients:

• 1 Delicata Squash
• 1 Tbsp Olive Oil
• ½ Tbsp Cumin
• ½ Tbsp Chili Powder
• 2 Cloves of Garlic, Peeled and Diced
• 1 Jalapeno, Cored, Seeded and Diced
• 1 Apple, Cored and Diced
• ½ Cup Diced Onion
• 1 Lime
• 1 Tsp Maple Syrup
• Salt
• 12 Small Tortillas

Directions:

1. Heat your oven to 375 degrees. Wash the squash to remove and dirt from the outside, then place on a baking sheet. Bake for a half hour.
2. Meanwhile add the oil, cumin and chili powder, plus a pinch of salt, to a small bowl and stir to combine.
3. Add the garlic, jalapeno, apple and onion to a medium bowl. Zest the lime into the bowl, then cut the lime in half and squeeze the juice overtop. Add the maple syrup, then mix thoroughly. Taste, and add salt as needed.
4. Remove the squash from the oven and allow to cool for 10 minutes. When it’s cool enough to handle, cut it in half, and scoop out and discard the seeds. Brush the cut sides of the squash with the oil and spice mixture, then return to the over for 5-10 minutes, until finished.
5. Once the squash is cooked remove from the oven and cut into ½ inch slices. Place the squash slices evenly on the tortillas and spoon over the apple salsa. Finish with sour cream, minced cilantro, hot sauce, or any taco toppings you desire. Enjoy!