Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for anti-caking agents in pre-shredded cheese. It's safest to shred your own from a single block of cheese.


"Who do you think would win in a fight between a grilled cheese sandwich and a taco?"
-Andy Samberg

The refrigerator light goes on...

When you mix together the wet rub, use a large mixing bowl. The rub will be very sticky because of the thickness of the molasses. Use a rubber spatula to mix because it will help blend the spice ingredients and then when you add the cut squash a bit of the moisture will help. Fold the squash until it is well coated.

When roasting the squash, toss frequently using a wooden or ovenproof rubber spatula to keep the squash and pumpkin seeds from sticking to the pan and burning.


There are so many different kinds of squash it's almost like having to take a high school biology test. I know them all because growing up I was one of those weird kids that actually liked squash.

The squash in this recipe is shaped like a big green acorn. As the squash ages the skin turns a mottled orange yellow color so choose those that are more green than yellow. It should be firm with no dark or gray spots and tapping it should result in a sound that is hollow not dull. This recipe is a variation of one that I had growing up my dad loved acorn squash cooked this way.

Yellow squash (what I called summer squash growing up) is one of my favorites. I love the soups made with it (see Spring Bisque) and the roasted parmesan squash but my favorite is simply sliced into rounds and steamed. Look for medium sized squash no more than about eight inches long. Larger ones are tougher and dry. The skin should be unblemished.

I love zucchini too. In fact, the vegetables I served on opening night in my restaurant were slices of yellow squash and zucchini steamed with a little bit of marjoram butter. I had one diner who came to the kitchen to ask how this was prepared. When I told him that the vegetables were simply steamed he wouldn't believe me and insisted that we had used white wine or some other secret ingredient. The rules for choosing zukes are the same as with yellow squash small to medium size and unblemished skin.

There are dozens of other types of squash (hopefully I can cover them in the next book) but one that I love is the pattypan or scallop squash. You may have seen these in the market. The yellow ones look like small flattened summer squash and the green ones like little zucchinis. They are great steamed and served as a side dish. Because they are small they are sweet and tender. Just a bit of herbed butter and you're good to go.




Roasted Squash Tacos

Servings = 2 | Serving size =3 tacos

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. The squash can be served cold or reheated.

2 small yellow squash (about 8 ounces total)
2 small zucchini (about 8 ounces total)
1 tsp ground cumin
1 tsp ground oregano
2 tsp cocoa powder
1 tsp molasses
1/8 tsp salt
fresh ground black pepper (to taste)
1 Tbsp olive oil
2 Tbsp pumpkin seeds (pepitas)
4 ounces reduced-fat Monterey Jack cheese (shredded)
2 cups lettuce (shredded)

Roasted Squash Tacos
Slice the squash and zucchini lengthwise in quarters. Cut the lengths in half. (You should end up with pieces 3-4 inches long and about the thickness of two pencils.)

Place a large skillet in the oven and preheat to 325F.

Place the cumin, oregano, cocoa powder, molasses, salt and pepper in a bowl and blend together with a rubber spatula. Add the squash and toss well to coat.

Add the olive oil to the hot pan and then the pumpkin seeds and the squash and zucchini.

Roast for 15 minutes. Toss frequently.

When the squash is cooked, place it in the taco shells and top with the shredded cheese and lettuce.


Nutrition Facts

Serving size = 3 tacos

Servings = 2


Amount Per Serving

Calories 441 Calories from Fat 287
  % Daily Value
Total Fat 31g 48%
    Saturated Fat 11g 46%
    Monounsaturated Fat 12g
    Trans Fat 0g
Cholesterol 37mg 12%
Sodium 486mg 20%
Total Carbohydrates 15g 2%
    Dietary Fiber 4g 16%
    Sugars 6g
Protein 27g
Vitamin A 18% Vitamin C 66%
Calcium 44% Iron 41%
Vitamin K 29 mcg Potassium 972 mg
Magnesium 227 mg