Harissa Miso Delicata Squash Tacos

Harissa Miso Delicata Squash Tacos - easy vegan meal that's ready in 30 minutes! | healthynibblesandbits.com

Thank you Mina for sponsoring this post!

Amidst all the pumpkin shenanigans going on around here lately, I quickly forget about all the other bounty that the fall season has to offer. Butternut squash, delicata squash, acorn squash, kabocha . . . they all deserve a bit of love, too. Let’s give that lovely delicata squash a bit of TLC today.

(And by TLC, I’m not referring to the greatest R&B girl group of all time. Though, I suppose that we could sing some TLC songs while cooking delicata squash. Anyone want to join the party?)

Harissa Miso Delicata Squash Tacos - easy vegan meal that's ready in 30 minutes! | healthynibblesandbits.com

Delicata squash is one of my favorite things to cook because it is easy to prepare. The skin is soft, so we don’t have to worry about peeling the outer skin. That cuts prep time by 5 about minutes, which means more time to look at cat photos on BuzzFeed. Priorities. The softer skins also means the squash is easier to split open. I don’t have to worry about losing my digits like I do when I am hacking my through a butternut or spaghetti squash. That golden delicata is our friend.

I was in a bit of a mood for spice over the weekend, so I whipped up a batch of roasted delicata with spicy harissa. When it comes to choosing harissa sauces/pastes to cook with, I LOVE using the Mina brand. It’s a bit runnier and smoother than some of the harissa pastes out there, which makes it much more versatile for cooking. For example, I’ve cooked my harissa portobello tacos using Mina harissa and another brand’s harissa paste. Mina, by far, was much easier to work with—the harissa brushed on the portobellos more evenly. When you make this dish (and I know you will because these tacos are crazy delicious), I highly recommend getting yourself a jar of Mina. You won’t regret it!

Now, let’s get spicy!

Harissa Miso Delicata Squash Tacos - easy vegan meal that's ready in 30 minutes! | healthynibblesandbits.com


  • Get dirty: We want to get this tasty harissa miso sauce around every crevice of the delicata squash pieces. I find it much easier to use my hands to do this than with a spoon.
  • Add some broccoli: When I was testing this recipe, I made a batch with roasted broccoli, and it tasted awesome! The florets hold the harissa miso sauce so well, it’s like a flavor explosion when you bite into it.
  • Don’t skip the miso: The miso adds a lovely umami to the dish. I tried a batch with just harissa, maple syrup and salt, and it doesn’t compare to this version with miso.

Harissa Miso Delicata Squash Tacos - easy vegan meal that's ready in 30 minutes! | healthynibblesandbits.com


Harissa Miso Delicata Squash Tacos

Delicata squash are roasted in a tasty harissa miso sauce and stuffed in warm corn tortillas. They're the perfect weeknight meal! Serves 6.

5 minPrep Time

25 minCook Time

30 minTotal Time

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Recipe Image


  • 1 lb (450g) delicata squash
  • 3 TBS olive oil
  • 2 TBS Mina spicy harissa sauce
  • 1 1/2 TBS white miso paste
  • 2 tsp maple syrup
  • 1/2 tsp salt
  • 1 15 oz. (440g) can of chickpeas
  • salsa
  • 1 medium avocado, sliced
  • 6 corn tortillas


  1. Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper and set aside.
  2. Rinse the delicata squash. Chop off the ends, and split the squash in half, lengthwise. Dig out the seeds with a spoon, and slice the squash into 1/2-inch thick half moons.
  3. In a small bowl, mix the olive oil, harissa, miso, maple syrup, and salt. Mix half of this harissa mixture with the delicata squash.
  4. Spread delicata squash on the baking sheet in a single layer. Bake for 20 to 23 minutes, flipping the squash halfway through.
  5. While the squash is baking, prepare the chickpeas. Drain and rinse chickpeas under cold water. Stir remaining harissa mixture with the chickpeas.
  6. When there are about 5 minutes left, start heating up the corn tortillas. I placed them right over my gas burner for a few seconds to give the tortillas some charring. The tortillas also heat well in a pan.
  7. Fill each tortilla with chickpeas, delicata squash, salsa, and a few slices of avocado. Serve immediately.
Recipe Type: gluten free, vegan, appetizer, 10 ingredients or less

If you make this recipe, be sure to share your creations with me by tagging me on social media and use the hashtag #hnbeats!

Harissa Miso Delicata Squash Tacos - easy vegan meal that's ready in 30 minutes! | healthynibblesandbits.com


Delicata squash recipes on healthynibblesandbits.com

  1. Farro Bowl with Roasted Vegetables and Carrot Top Pesto
  2. Miso Curry Kale & Delicata Squash Salad

39 thoughts on “Harissa Miso Delicata Squash Tacos

  1. Traci | Vanilla And Bean
    I've seen Mina at the store.. and have debated. I usually use ground Harissa, and have been curious about Mina. I need to pick up a jar. Love the creativity of these tacos, Lisa. I would have never thought about putting them in a taco, but I'm looking forward to giving it a go. BTW - your new hand model is doing a great job!! He's not getting distracted by BuzzFeed Cat photos... but I would be at the computer with you.. distracted!! Thank you for this my dear!
    1. Lisa Post author
      Definitely check out Mina. Their sauce is great for marinades and I like throwing a bit of it in my pasta sauce to give it some heat! I recruited a special hand model for this one. My college friends were visiting that day, so I put of of them to work! Hah!
  2. Sydney | Modern Granola
    These tacos look incredible! I never would have thought to pair harissa and miso together, but really, how could that possibly be bad?! And I didn't know you could eat the skin of delicata squash- these tacos are teaching me so much about food and life! ;) I'm excited to try these flavors together! xx Sydney
    1. Lisa Post author
      Hehe, thanks, Syndey! Yea, not having to peel off the outer skin of delicata squash saves soo much time! Definitely try the harissa/miso pairing soon!
  3. Liz @ Floating Kitchen
    I've been dreaming about fall-ish tacos lately and now here you are with these beauties! I'm a big fan of delicata and harissa, so I know I'm going to love your version here. And yes to signing TLC. Let's do it!
    1. Lisa Post author
      Haha, that's about the only vegetable I've been eating lately! Also, since pumpkin is squash, it means that eating your lovely pumpkin buttercream is pretty much eating vegetables right? ;-)
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    1. Lisa Post author
      Thanks for bringing that to my attention, Caitlin! It should say 1 1/2 tablespoons of white miso. I have updated the recipe to reflect the unit measurement. Thanks again!
  5. Nagi@RecipeTinEats
    I love everything about this. The recipe, the post, the photos, the styling. I am in food heaven looking and reading. And woah. Harissa and miso? How is it that I have never tried that combo before????
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