This summer’s CSA had a considerable amount of Zucchini in it (as well as other summer squashes). I used to HATE all summer squash, which I blame on the fact that my first 6 months of solid food was entirely mashed squash from my grandfather’s garden. However, now that I’m older, I don’t hate it anymore; I just didn’t know what to do with so much of it. Until I came across this recipe at Epicurious. I LOVE this recipe. I was disappointed when we didn’t have enough zucchini to make this several times in one week. We would cook it for dinner and then I would eat leftovers for lunch ALL WEEK. There’s something about the combination of sweetly roasted corn and zucchini with the Monterey Jack cheese that I just can’t get enough of. I prefer corn tortillas like the recipe calls for, but this is also good in flour tortillas (how Trav likes it) or served with Mexican Rice – I really like it any way imaginable.
So I got to thinking, “Why couldn’t we use some of that winter squash we had in a taco recipe like this?” and I came up with no reason at all. Of course, it will take different steps to prepare, but I don’t see why that will be a problem. I enjoyed my leftover roasted delicata squash from last week as a taco ingredient, so the rest of my squashes should work also, right?
Here’s the recipe as well as my personal editing (
I’m taking out these parts of the published recipe, and adding in these parts), based on what I actually have on hand:
Zucchini Delicata Squash and Corn Tacos
SELF | July 2009
- 3 tablespoons vegetable oil, divided
- 2 cups fresh white or yellow corn kernels
- 1 cup chopped white onion
- 3 cloves garlic, finely chopped
- 4 medium tomatoes, roughly chopped
3 medium zucchini, diced1 delicata squash, halved lengthwise and seeds removed
- 1 cup canned
blackpinto beans, rinsed and drained
- 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
- 1/4 teaspoon freshly ground black pepper
- 8 warm corn tortillas
- 1/4 cup tomatillo (green) salsa
- 8 teaspoons grated Monterey Jack cheese (or queso fresco)
- Brush squash with oil and cook in a 375 degree oven for 30 to 45 minutes
- Meanwhile, heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside.
- Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes.
Add tomatoes; cook 10 minutes.
- Once squash is tender, remove from oven and carefully dice. Add
zucchini;squash to onion mixuture, cook until tender, 10 to 12 minutes;season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes.
- Heat tortillas with cheese either in a cool oven (250 or so) or on a frying pan or grill. Split filling among tortillas; top each with 1 1/2 teaspoons salsa
and 1 teaspoon cheese.
Apparently, Trav’s over the oven theory with tacos, because he decided they should be cooked in a pan and folded (like burritos – sound familiar from maybe Sunday?). I think he goes in phases, since there was a time that he wouldn’t think of using a pan when the oven does such a better job…
Anyway, I really liked these tacos. They were really nothing like the summertime version (go figure – use a different squash and a different bean and the whole thing starts tasting different). The delicata squash was pre-cooked, so it was already fairly soft when it got into the tacos. Trav thought the texture was a little on the gooey or gummy side, and I guess I understand what he’s saying. I still really enjoyed them and thought that this was a good use (at least for this Mexican-food-addict) of winter squash. Trav thought that maybe it would be better if the squash were firmer (maybe less time in the oven?), but I think he might have meant that it would be better if the whole squash-bean-corn mixture had a little more moisture. I didn’t compensate at all for the amount of water that zucchini holds (and then releases during cooking). Maybe we’ll try next time boiling the squash (for a short period of time) as some other recipes call for. Look for updated versions in later weeks as we experiment!