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.
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.
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.
Honeynut Squash Tacos with Pear Radichio Slaw
Winter Squash & Pears are the perfect duo for a fall taco
- 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
Preheat the oven to 400 degrees Fahrenheit.
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.
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.
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.
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.
Heat up the tortillas on the stove.
Assemble the tacos: Add the honeynut squash, slaw, pickled onions, and cilantro yogurt sauce.
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