Squash and Goat Cheese Tacos

Not fully vegetarian as the title would make you believe...I also had a solo chicken thigh that was already defrosted for some reason so I included that. The tang of the goat cheese was a nice contrast to the sweetness of the squash in this mid-week meal. Using Delicata squash made the prep and cook time really easy as it is a smaller fruit so easier to handle compared to some of the larger, harder varieties. I served a side salad but I think this could have benefited from a crunchy citrus based slaw for additional texture and to balance the flavor. But still this was a winner and filled with stuff that's good for you.

I am trying to have some "food detox" days where I incorporate more veg and less animal protein just to give the system a good flush with plant fibers. I am in no way saying that meat is bad...I love meat and meat by-products!!!! but sometimes I do find that my fiber intake is not as high as I would want it to be and there is a whole wide world of plants that I have yet to sample and experiment with so why not?


Squash & Goat Cheese Tacos
1 Delicata squash peeled, de-seeded and diced
1 Tablespoon butter
1 Tablespoon olive oil
dash Cumin
dash Chili Powder
Salt and Pepper to taste
Goat Cheese
Tortillas

Melt olive oil and butter together in a pan on medium heat. Toss in squash, spices and sautee until cooked through, about 5-10 minutes depending on the size of your dice. Adjust heat so the squash does not burn but it should get good caramelization.

To prepare tacos, spread goat cheese on one half of the tortilla then add cooked squash. Fold in half and serve!