Meatless Mondays: Crunchy Squash Tacos
By: Leah Rodrigues
Published: June 1, 2015

I don't know about you but during the summer my body craves vegetables.  These crunchy delicata squash tacos are guaranteed to satisfy that desire.  Slices of squash are dipped in a miso chipotle glaze and coated in panko breadcrumbs.  They are baked until the squash is tender and the breadcrumbs have turned a beautiful golden brown color.  The crisp squash is served with roasted corn and brussel sprouts (the vegetables can be grilled too), an chipotle orange vinaigrette and your favorite taco toppings.  While this video was originally promoted in the fall, I think it is a meal that can be served all year long. 
Crunchy Delicata Squash Tacos
For the squash:
	1 delicata squash
	1 tsp adobo sauce
	1 tbsp agave nectar
	1 tbsp lemon juice
	1 tbsp white miso paste
	panko breadcrumbs
	For the roasted vegetables:
	1 cup corn kernels
	10 brussel sprouts, shredded
	2 tbsp olive oil
	1/2 tsp onion powder
	kosher salt and freshly ground black pepper, to taste
	For the chipotle orange vinaigrette:
	1 orange, juiced
	1 tbsp red wine vinegar
	1 tbsp olive oil
	1 1/2 tsp adobo sauce
	2 tsp agave nectar
	kosher salt and freshly ground black pepper, to taste
	For the tacos:
	lettuce
	red onion, thinly sliced
	avocado, sliced
	fresh cilantro
	corn tortillas
For full recipe instructions, watch the video below.