Sydney’s Lunch: Winter Squash Tacos

March 2, 2020

If anyone inspires recipe envy in the MALT lunchroom, it’s major gifts associate Sydney Weisbach.

With a degree in agro-economics, and years of restaurant management on her resume — including at our beloved local Side Street Kitchen and The Station House — Sydney’s lunches are as yummy as they are beautiful.

A locavore through and through, Sydney sources her ingredients from MALT ranches as much as she can. So, without further ado, here is a quick and easy recipe for one of Sydney’s current favorite lunchtime dishes: winter squash tacos, complete with squash, radishes and cream from MALT-protected lands.

Recipe:

Ingredients:

• Buttercup squash from Little Wing Farm on MALT-protected Black Mountain Ranch
• Black beans
• Tortillas
• Avocado
• Little Wing Farm watermelon radishes
• Purple cabbage
• Straus sour cream
• Chipotle powder (or cayenne pepper)
• Cinnamon
• Salt and pepper

Directions:

1. Oven roast the squash until tender.
2. Peel the squash. Using a fork, mash the filling. Add a pinch of cinnamon, chipotle or cayenne pepper and salt and pepper to taste.
3. Warm cooked black beans in a pan with a pinch of chipotle chili powder and salt to taste.
4. Prepare garnishes by slicing the watermelon radishes and avocado, and shredding the cabbage.
5. Place the winter squash and black beans on a warm tortilla. Add garnishes and drizzle sour cream on top.
6. Enjoy!