Roasted Acorn Squash Taco

Let’s make it.

1. 1

   Prepare the squash.

   Heat the oven to 400°F. Scrub the squash, halve it and scoop out the seeds. Cut into wedges about ½–¾ inch thick. Toss with the 2 teaspoons of olive oil, chili powder, cumin, salt and pepper. Arrange in a single layer on a baking sheet.

2. 2

   Roast until tender.

   Roast for about 35–45 minutes, turning halfway through, until the squash is browned at the edges and a fork slides easily into the flesh. Begin checking at 30 minutes if your wedges are thin. The skin can be eaten when tender, or removed after roasting if you prefer.

3. 3

   Mix the chipotle yogurt.

   While the squash roasts, stir together the yogurt, ground chipotle, lime juice and remaining teaspoon of olive oil. Taste and add a small pinch of salt if needed. Keep chilled until ready to assemble.

4. 4

   Warm the tortillas.

   Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until hot and flexible. Wrap in a clean kitchen towel as you finish the stack.

5. 5

   Build the tacos.

   Spread the chipotle yogurt over the warm tortillas, then add cilantro and the roasted squash. For 4-inch tortillas, cut the roasted wedges into smaller pieces and divide the same toppings among eight tacos. Serve while the squash and tortillas are warm.