Soft Shell Squash Tacos

4-6 yellow crookneck squash
1/2 cup sweet corn
1 cup of fresh dill, minced
1 red onion, minced
1 yellow onion of any sort, minced
1/2 cup crumbled feta
1 tsp olive oil
1 tsp red wine vinegar
1 tsp dijon mustard
salt/pepper
(optional:) chopped arugula
6 small corn tortillas

Directions:

Cut squash into small diced bits. Combine with minced red onion and shallot over medium heat with the olive oil and vinegar. Coat and stir until you get a bit of steam going, about 3-4 minutes, tops. Remove from heat, mix in dill, mustard, and salt and pepper.

Before you're ready to eat, mix feta into the squash mixture and toss with a bit more salt and pepper. I like these with 40 percent greens, 60 percent squash, but feel free to experiment.

(Recipe adapted from www.happyyolks.com)