Delicata squash are roasted in a tasty harissa miso sauce and stuffed in warm corn tortillas. They’re the perfect weeknight meal! Serves 6.
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Category:gluten free, vegan, appetizer, 10 ingredients or less
1 pound (450g) delicata squash
3 tablespoons olive oil
2 tablespoons Mina spicy harissa sauce
1 1/2 tablespoons white miso paste
2 teaspoon maple syrup
1/2 teaspoon salt
1 15 ounces (440g) can of chickpeas
1 medium avocado, sliced
6 corn tortillas
Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper and set aside.
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.
In a small bowl, mix the olive oil, harissa, miso, maple syrup, and salt. Mix half of this harissa mixture with the delicata squash.
Spread delicata squash on the baking sheet in a single layer. Bake for 20 to 23 minutes, flipping the squash halfway through.
While the squash is baking, prepare the chickpeas. Drain and rinse chickpeas under cold water. Stir remaining harissa mixture with the chickpeas.
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.
Fill each tortilla with chickpeas, delicata squash, salsa, and a few slices of avocado. Serve immediately.