Gluten-Free Delicata Squash Tacos

Delicata squash is a great winter squash that doesn’t need peeling – you can eat the entire squash, skin and all. Thinly sliced and roasted, it’s an excellent staple in tacos. Add in kale or your favorite winter greens, or a little avocado – the variations are endless.


4 One Degree Organics Sprouted Corn Tortillas
2 small Delicata squash, seeded and cut into half moons
1 Tbsp olive oil
1/2 bunch kale, stemmed and roughly chopped
Kite Hill almond ricotta, to taste
Cooked quinoa, to taste
Toasted pumpkin seeds, to taste


Preheat oven to 400 degrees F. Toss squash with half the oil and salt to taste. Bake until tender.

Meanwhile, sauté kale with remaining oil in a medium skillet. Season to taste.

Warm tortillas for 30 seconds per side in a preheated skillet. Top with squash and kale. Garnish with ricotta, quinoa and pumpkin seeds.