For those who love veggie tacos, here’s a super combination of quick-roasted butternut squash, Quick Limey Slaw (my favorite super-fast slaw) and other goodies for crunch and umami, including a new favorite condiment, chili crisp. I’m in love with Szechuan Chili Crisp by Fly By Jing, but Momofuko’s Chili Crunch is a winner, too. If you haven’t stocked up on one of those yet, a little Asian chili-garlic paste (available at most grocery stores) can stand in. Another good alternative is a quick homemade Sriracha mayonnaise.

Make the slaw while the squash is cooking.

Serves 2

  • 3 1/2 cups small-diced peeled butternut squash (about 1 pound, peeled)
  • 2 to 3 tablespoons olive or grapeseed oil
  • Kosher salt
  • 2 medium shallots, peeled and thinly sliced 
  • 1 /2 recipe Quick Limey Slaw
  • ½ cup crumbled feta cheese, goat cheese, or queso fresco
  • 1/3 cup toasted pecans, chopped
  • 15 to 20 sprigs fresh cilantro or 1 tablespoon coarsely chopped cilantro
  • 2 to 3 teaspoons Sichuan Chili Crisp or other Asian chili paste or hot sauce
  • 2 lime wedges
  • 4 to 6 flour tortillas (the smaller the better)

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

2. Toss the squash with 2 tablespoons of the oil and 1/2 teaspoon salt. Arrange the squash in one layer on the baking sheet and roast, flipping (with a metal spatula) once halfway through cooking, until nicely browned and tender, about 30 to 35 minutes.

3. Cook the shallots: Heat 2 teaspoons oil in a small nonstick skillet over medium heat. Add the shallots and a pinch of salt. Cook, stirring, until softened and browned, about 5 to 8 minutes. Transfer the shallots to a paper-towel lined plate.

4. Arrange the squash, shallots, slaw, feta cheese, pecans, cilantro, chili crisp, and lime wedges on your counter next to your stove (or a serving tray to take to the table if you’d rather or you are scaling this up for a party).

5. Put a medium-sized skillet (I use nonstick, but cast-iron is great) over medium heat. When the pan is hot, add one tortilla and cook just long enough for it to puff up and lightly brown on the underside. Flip and warm the other side (but don’t toast it as much as the first side — that way you have a crisp side and a soft side). Assemble a taco right away (and repeat), or toast all of the tortillas and wrap them lightly in a dish towel to keep warm.

Susie Middleton