Name: Fall Farmers' Market Tacos
Yield: 3 - 5 servings
Ingredients: 2 tbsps extra-virgin olive oil; 1 dried chipotle (stemmed) or chipotle in adobo (, finely chopped); 1 large delicata squash (about 1 lb) (, cut into ¼-inch-thick half-moons); 1 large sweet potato (about 1 lb) (, peeled and cut into ¼-inch dice); ¾ tsp fine sea salt (, plus extra as needed); 1 tsp ground cumin; ½ large red onion (, thinly sliced ); 1 poblano (, stemmed, seeded, and cut into ⅛-inch-thick strips); 2 tbsps freshly squeezed lime juice; Generous handful of fresh cilantro leaves and thin stems (, coarsely chopped); Small flour and/or corn tortillas (, warmed); ½ small red cabbage (, thinly sliced); Freshly crumbled queso fresco, feta, or goat cheese; Sour cream or plain Greek yogurt; Classic Guacamole* or sliced avocado; Roasted Tomatillo Salsa*; Rioja

Fall Farmers' Market Tacos

Servings

servings

Servings

servings

Ingredients

FOR THE TACOS

2 tbsps extra-virgin olive oil

1 dried chipotle (stemmed) or chipotle in adobo, finely chopped

1 large delicata squash (about 1 lb), cut into ¼-inch-thick half-moons

1 large sweet potato (about 1 lb), peeled and cut into ¼-inch dice

¾ tsp fine sea salt, plus extra as needed

1 tsp ground cumin

½ large red onion , thinly sliced

1 poblano , stemmed, seeded, and cut into ⅛-inch-thick strips

2 tbsps freshly squeezed lime juice

Generous handful of fresh cilantro leaves and thin stems, coarsely chopped

Small flour and/or corn tortillas, warmed

FOR THE TOPPINGS

½ small red cabbage, thinly sliced

Freshly crumbled queso fresco, feta, or goat cheese

Sour cream or plain Greek yogurt

Classic Guacamole* or sliced avocado

Roasted Tomatillo Salsa*

WINE PAIRING

Rioja

Instructions

HEAT the oil in a large skillet over medium heat and add the chipotle. Cook, stirring, for 30 seconds, being careful not to let it burn. Add the squash, sweet potato, ½ tsp of salt, cumin, and ¾ cup of water. Turn up the heat to medium-high and cook, stirring often, until the sweet potatoes and squash begin to soften, about 6 minutes.

ADD the onion and poblano and season them with another ¼ tsp of salt. Continue to cook, stirring often, until the vegetables are tender and browned on the edges, 6 to 8 minutes more. Add the lime juice and cook, stirring, until it is fully incorporated, 1 minute. Transfer to a serving platter and top with the chopped cilantro.

SERVE with the warm tortillas, Black Beans with Lime, if using, and a selection of toppings.

NOTES: Use 2 dried chipotles or chipotles in adobo if you like extra heat. You can substitute peeled and diced kabocha for the delicata squash. Butternut squash also works but it will take a bit longer to cook, so sauté it for a few minutes before adding the sweet potato and water.