First things first:  this meal (with the exception of the avocado and the tortillas, obviously) was 100% harvested from our garden.  It was one of the most delicious and rewarding dishes ever to come out of our kitchen. 

It all started with a mystery squash.  Upon purchase, it was believed to be butternut.  Upon fruiting, it was clearly not. 

I had three that appeared to be full-sized.  After harvesting and curing in the sun for a week, I figured it was time to crack into one of them…

I was a bit hesitant to give this green, pumpkin-shaped squash a try (although I intended to roast it, so I figured it couldn’t be THAT bad). Its flesh was a mellow yellow and barely appeared ripe (crunchy squash: gross!).  It seemed like a small amount of flesh compared to other squashes I’d slaughtered, but I didn’t want to put the energy into chopping two if they weren’t divine.  I couldn’t let us go hungry in the instance the squash wasn’t edible, so I decided to roast with a few zucchinis, onions, and garlic.   

An hour later, my world changed.  Hands down, one of the best squashes I have ever consumed.  A mild, delicate potato with only a hint of sweet.  Thank you, autumn cup squash, for making your way into my dirt. 

I topped this life-changing squash, with a most euphoric cucumber pico de gallo and a perfectly ripe avocado.  Every bite was a gift from the gods.  Fresh, and full of life and flavor.  I could eat it again and again (and I have!).

 

Roasted Squash Tacos + Cucumber Salsa

the squash…

What you’ll need:

• one large squash (peeled + diced – 1″ cubes)
• olive oil (a couple of glugs should suffice)
• 4 whole garlic cloves, peeled
• a light dusting of cumin
• a sprinkle of dried oregano
• salt and pepper to taste
• (if you would like to add some additional vegetables, feel free.  I did the first time around, just to be safe while experimenting with the new squash.  It was unnecessary)

How to do it:

Heat your oven to 425.  Line a baking sheet with foil or parchment paper.  Toss squash, garlic, olive oil and spices in a bowl.  Pour onto baking sheet.  Bake for 45 minutes – 1 hour, or until soft (with slightly browned edges).

the salsa…

What you’ll need:

• 3 medium-sized cucumbers (peeled, seeded, diced)
• 3 medium-sized tomatoes (diced)
• half of a sweet onion (diced)
• large handful of cilantro (chopped)
• one clove garlic (chopped)
• juice of one lime
• 1 tbsp apple cider vinegar
• 1 packet stevia

How to do it:

Mix it all up.  Let it sit in the fridge for an hour or so — give those flavors some privacy to get cozy with one another.

Assemble:  squash, avocado, cucumber salsa.  It’s all you need for the perfect meal. 

Serve these as tacos (with corn tortillas), or as a bowl.  Either form will surely make your taste buds do a little jig.

 

 

*Note:  I recently featured this at a dinner party in the form of tacos — it was a HUGE hit, even for the meat eaters.  I topped with cojita cheese and served with a cold bean and corn salad (recipe available soon!).  It was not disgusting.