Name: Roasted Squash Vampiro Tacos
Yield: 4 servings
Ingredients: 1 small kabocha squash (about 1¼ lb.), halved, seeds removed; 3 Tbsp. extra-virgin olive oil; 2 tsp. smoked paprika; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; 1½ tsp. ground cumin; 1 tsp. ground coriander; ½ tsp. cayenne pepper; 1 English hothouse cucumber; 2 limes; 1 small red onion, finely chopped; 1–2 serrano chiles, finely chopped; 1 cup chopped cilantro; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 8 oz. Oaxaca cheese; 12 small corn tortillas; Nonstick vegetable oil spray; Crema mexicana or sour cream (for serving)

Platter of cheesy squash tacos with bowl of salsa

Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Marina Bevilacqua

Inspired by the beloved street snack from the Mexican state of Sinaloa, these vegetarian vampiro tacos (warmed and crisped tortillas that get covered with melted cheese before being topped) swap out the classic carne asada for thin caramelized pieces of kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne pepper. Here the corn tortillas are topped with lots of Oaxaca cheese and cooked in a skillet until the edges become crisp and crackly—think somewhere between a quesadilla and a tostada. The tacos are served with a bright cucumber pico de gallo made even zippier by a hearty dose of lime zest, giving it supercharged citrus flavor to balance the sweetness of the squash and the richness of the cheese.

This recipe works great with winter squash of all kinds, from delicata to honeynut. The roasting time may vary based on the type of squash you’re using, so just make sure to keep an eye on it if you’re switching things up.