Roast the squash while you make a tangy slaw with cabbage, carrots and cilantro. When cooked this way, acorn squash skin is edible and tasty — no need to peel it.
Preheat the oven to 425.
Cut 1 Acorn squash in half along the ridges. Scoop out the pulp and seeds (you can make pepitas with acorn squash seeds too, see the recipe from two weeks ago). Slice the squash along the ridges, then slice each slice in half again lengthwise. Chop into bite-sized pieces.
Toss the squash in a bowl with 2 T. olive oil and 2 t. chili powder plus a generous amount of salt.
Arrange in a single layer on a large baking sheet. You can cover the sheet with parchment paper to avoid messy clean-up.
Roast the squash for 25 minutes, stirring it around once, until tender and lightly browned. Sprinkle with 1/2 C. grated jack cheese (optional), and return to the oven for 5 minutes.
While the squash is roasted, cut one Cabbage in half along it’s equator. Cut the top half in half to make quarters, then shred the two quarters.
Grate 2-3 carrots. Finely chop washed Cilantro to make 1/2 C.
Thinly slice red onion to make 1/4 C.
Combine the onion in a large bowl with 1 T. lime juice. Place the cabbage on top of the onion and add 1/2 t. salt. Toss to mix it. Allow it to sit for 5 minutes.
Toss the carrots and cilantro with the cabbage/onion mixture while drizzling in 1 T. olive oil. Season and add salt or lime juice if necessary.
Serve the roasted squash in soft tacos with a spoonful or two of slaw on top, along with diced avocado and tomato.