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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.