CSA members, Recipe

Ancho-Roasted Squash Tacos

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  • 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


  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!

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