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.