Delicata Fajitas

A tasty vegan version of the classic dish.

Cut 2-3 delicata squash in half lengthwise.  Scoop out the seeds and pulp, and discard.  Place the squash cut side down and cut into 1/2 inch thick half rounds.

In bowl, toss 2 T. olive oil, 2 T. lemon juice, 1 T. soy sauce, 1 t. oregano, 2 t. cumin powder, 1/2 t. paprika, and a dash of hot pepper flakes.  Add the squash to the bowl and toss well.  Marinate for at least one hour in the bowl or in a large ziplock bag.

Roast the squash in the oven (or on the grill) on a baking sheet at 400 degrees.  When they are nicely browned on one side, flip them and brown the other side.

Trim 2-3 medium onions and thinly slice.  Trim 3 sweet peppers and remove the seeds, then thinly slice.  Saute in 2 T. olive oil until crisp tender.

Toss the squash and pepper/onion mixture together.

Heat corn or flour tortillas and serve with the fajitas along with your favorite toppings.

 

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