Ancho-Roasted Squash Tacos

Ingredients:

• Red kuri squash, peeled and cubed
• 1 large tomato (or equivalent), cubed
• 1 sweet onion
• Olive oil
• 2 teaspoons ground cumin
• 2 teaspoons oregano
• 2 ancho peppers, cubed
• 1 teaspoon fine sea salt ground cinnamon, a good pinch
• Mizuna, rinsed
• Cotija cheese (optional)
• 8 -12 corn tortillas, warmed

Directions:

1. To prepare the squash: Cut in half and scoop out seeds. Next, cut into melon-style wedges. Once a more manageable size, use a potato peeler or paring knife, peel away the skin. Once cleaned, chop into cubes and toss with olive oil, salt and pepper. Bake at 400-degrees for 10-15 minutes until al dente.
2. To prepare the rest of the taco filling: Cube or dice the pepper and onion. Sauté in pan with herbs and oil. Once done, mix with finished squash.
3. To prepare tacos: Warm up taco shells. Fill with squash and pepper mix. Top with cheese, tomatoes and mizuna!