November is a cozy month, one that’s meant for warm comfort food to be enjoyed with loved ones. Since it’s the first day of November I wanted to share a hearty fall recipe filled with some of my favorite ingredients. Squash epitomizes fall cooking, sweet and savory preparations are both a part of my daily life in November. Today I’m making delicata tacos with almond crema with the addition of some zesty pomegranate seeds and crunchy Harvest Snaps Black Bean Crisps. I love the unexpected crunch and subtle spice offered up by the Habanero Black Bean flavor of Harvest Snaps. The squash base of this lively taco will satisfy your winter hunger and fill you with warmth. I can’t wait for you to try this recipe and share it with your loved ones.
Delicata tacos
Ingredients
1 cup balanced almonds, skin removed
1 teaspoon hot sauce
1/2 cup almond milk
1/ teaspoon salt
1 delicata squash, halved, de seeded, sliced
4 tortillas
1 cup dandelion greens, chopped
1 golden beet, halved, sliced thin
1/3 of a package of Harvest Snaps Black Bean Habanero flavor
1/2 cup of pomegranate seeds
Recipe
Cover almonds with water and set aside for at least one hour
Preheat oven to 425
Arrange squash on a lined cookie sheet, spray squash with olive oil spray
Cook squash at 425 for 18 minutes, flip, cook for an additional 5 minutes
Remove squash from oven, set aside
While squash is cooking toast tortillas on an open gas flame, plate tortillas
Assemble dandelion greens, golden beets, delicata squash, black bean crisps, and pomegranate seeds on top of tortillas
Add drained almonds, hot sauce, almond milk, and salt to a food processor, blend until smooth
Top tacos with almond crema
Truly enjoy
