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
(optional:) chopped arugula
6 small corn tortillas


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