Delicata Squash & Black Bean Tacos November 9, 2016 by Jill Foucre Leave a Comment Delicata Squash & Black Bean Tacos 2016-11-09 19:34:06 Print Ingredients 1 Delicata squash, halved lengthwise, seeds removed and cut into 1/4” slices (skin can stay on) olive oil kosher salt freshly ground black pepper ground cumin 1 15-ounce can black beans, drained and rinsed 4 ounces fresh ricotta cilantro, chopped 8 street taco sized tortillas (4”) pico de gallo (optional) Instructions Heat oven to 400 F. Use convection heat. Toss squash slices with olive oil, a generous sprinkle of kosher salt, a few grinds of black pepper and cumin to taste (1/2 teaspoon is a good place to start). Spread onto a baking sheet - do not overlap pieces. Roast for about 20 minutes, stirring halfway through, until starting to caramelize. Toss black beans with a touch of olive oil, kosher salt, pepper and cumin to taste. Mix fresh ricotta in a small bowl with kosher salt, pepper and a sprinkle of chopped cilantro. Heat tortillas for a few minutes in oven until warm. Spread each tortilla with the ricotta mixture, top with black beans, squash and sprinkle with cilantro. Serve with pico de gallo if desired. By Amy Patterson Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/