I almost posted these last week as an “alternative Thanksgiving” vegetarian option, but then I decided that the “T-day Taco” was a bit of a stretch. Personally, I’d love to eat tacos for any holiday feast, but would you? Raise your hand if so – I’m taking notes for next year…
Delicata squash is one of my favorite squashes for a few reasons: 1. you can cut it without worrying about cutting your arm off, and 2. you can roast it with the skins on – no peeling necessary – and it’s so sweet and tender. I’ve been on a cashew cream kick lately, and this one is a version of the sauce that I put on these pumpkin tostadas a few weeks ago. It’s sweet, (a little) spicy, and super yummy. Everyone always asks me about the tortillas I use. These are the homemade whole wheat tortillas from Central Market (here in TX). For this recipe, I would stick to flour tortillas over corn tortillas. The filling is a little, well… filling, and the whole wheat tortillas really hold these all together.
