Autumn in New York is an exciting and rewarding time to be a fruit and vegetable lover. As Grow NYC’sWhat's Available chart demonstrates, fall months offer New Yorkers an incredible variety of available produce.
One veggie we’re sure to see lots of in the coming weeks: winter squash. Squash come in many shapes, sizes, colors and flavors, making them the perfect candidate for fall cooking as well as a great option for fall-themed decorating at work and around the house. Winter squash differs from its summery cousin in both flavor and preparation. While summer squash can be eaten with the skin and seeds, and can even be enjoyed raw, winter squash is allowed to mature until it has a hard shell and hard seeds.
Perhaps the most fun of all the squashes, the spaghetti squash can be prepared to have the shape of spaghetti, hence its name. Want to know how to cook spaghetti squash? We have the perfect recipe for you!
Three Sister’s Tacos is one of our favorite autumn recipes. The recipe uses corn, beans and squash, which are known as the three sisters and were the principal crops of the Iroquois and other Native American groups in the northeastern United States. This is a fun, creative, and tasty recipe to make with your family, especially during the fall months when these foods are available at your farmers market! Get creative by adding garnishes such as a dollop of Greek yogurt or sour cream, or experimenting with additional vegetables and proteins.
Most importantly, have fun!
Three Sisters Tacos With Lime Cilantro Cream
Yield: 15 tacos
- 1 large spaghetti squash
- 1 can (14 oz.) black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 small red bell pepper, seeded & chopped
- 2 scallions, chopped
- 1 ½ teaspoons ground cumin
- 1 lime, juiced
- 2 tablespoons olive oil
- Kosher salt & pepper to taste
- ¼ cup cilantro, chopped
- 15 6-inch corn or flour tortillas
- 2 ripe avocados, seeded and sliced
Cut squash in half and remove seeds. Place halves face down on a lightly greased baking sheet. Cook in oven at 350º until tender, about 30 minutes.
In a bowl, combine the beans, corn, pepper, scallions, cumin, lime juice, olive oil, salt, pepper, and cilantro. Stir to coat evenly. Set aside and allow to sit while corn fully defrosts and flavors meld.
Scoop the stringy pulp out of the spaghetti squash. Chop roughly and set aside.
Heat a tortilla in a dry skillet over medium heat, about 1 minute on each side. Place tortilla on your working surface. Put about ¼ cup, or two slices, squash in the center of the tortilla. Scoop 2 tablespoons or desired amount of black bean salsa on top. Top with a slice of avocado. Wrap sides of taco around ingredients to enjoy.
-The Red Rabbit Team