Honeynut Squash Tacos with Pear Radicchio Slaw

Honeynut Squash Tacos with Pear Radicchio Slaw

Does anyone ever get sick of tacos? Not me! It’s likely to do with the fact that I am the opposite of a taco purist (who do you call the opposite?). I love coming up with new taco combinations and I am often inspired by the ones I have at Chaia. The best vegetarian farm to taco restaurant ever!  What I love about Chaia is that every ingredient has a purpose. Between the base vegetable, the sauce, and the garnish, together it makes the perfect combination.

Honeynut Squash Tacos with Pear Raddichio Slaw

I set out to make this recipe as a Chaia inspired taco-so that every ingredient was intentional to create the perfect bite. I started off the honeynut squash, butternut squash’s baby cousin. The I created a slaw out of pear and radicchio. I created the yogurt cilantro sauce based on one they use at Chaia and then pickled onions are the perfect addition to any and all taco.

Honeynut Squash Tacos with Pear Raddichio Slaw

Earlier this month, I went to another Pineapple DC event celebrating the new CherryBombe cookbook! As always they had a inspiring panel including Suzanne Simon, one of the co founders of Chaia.

Cherrybombe & Pineapple DC

Honeynut Squash Tacos with Pear Raddichio Slaw

Honeynut Squash Tacos with Pear Raddichio Slaw
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Honeynut Squash Tacos with Pear Radichio Slaw

Winter Squash & Pears are the perfect duo for a fall taco

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 tacos

Ingredients

  • 1 honeynut squash
  • 1 tsp olive oil
  • 1/4 red onion
  • 3 tbsp apple cider vinegar divided
  • 1 tbsp sugar
  • 1 pear
  • 1 radicchio
  • 1/2 cup yogurt
  • 1/2 cup cilantro
  • 1 lime
  • 4 tortillas

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. Cut the honeynut squash into cubes, scoop out the seeds. Add the squash to a bowl and cover with olive oil, salt, and pepper. Place on a baking sheet and cook for 30 minutes. 

  3. Make the pickled onions: Thinly slice 1/4 of a red onion. Add the slices into a jar with 2 TBSP of apple cider vinegar, 1 tbsp of sugar, and then fill the rest of the jar with water. Shake the jar so the liquids combine and place in the fridge. 

  4. Make the Pear Radicchio Slaw: Slice the pear into shoestrings. Chop the radicchio. Add the pears and radicchio into a bowl and add the apple cider vinegar. Place the bowl in the fridge while you finish the rest of the tacos. 

  5. Make the Cilantro Yogurt Sauce: Add the yogurt, cilantro, and lime juice into a blender/food processor. Add water a tsp at a time to thin out the sauce. 

  6. Heat up the tortillas on the stove. 

  7. Assemble the tacos: Add the honeynut squash, slaw, pickled onions, and cilantro yogurt sauce.

Honeynut Squash Tacos with Pear Raddichio Slaw

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Honeynut Squash Tacos with Pear Raddichio Slaw

Honeynut Squash Tacos with Pear Raddichio Slaw

 

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