This is a yummy taco recipe great for a vegetarian or just a change from the traditional meat taco. I also think it is a great side dish to compliment any meal (minus the tortilla) and for anyone who doesn't eat corn or gluten.
I used a yellow onion, but I think next time I will try it with a red onion as I love how those roast in the oven. I didn't use sour cream at all and it was delicious. I'm not a big fan of sour cream anyway, but if you should indulge, use a very small amount so you don't waste calories on something like that.
- 1 ea onion halved and sliced
- 4 TBSP olive oil or grapeseed oil or coconut oil
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp ancho chilli/chilli powder
- 1 tsp sea salt I used Himalayan sea salt
- 1 pinch ground cinnamon
- 1 large butternut squash peeled and cubed - weigh approx. 2 lbs and 12 oz.
- 8-12 ea corn or flour tortillas warmed
- Preheat oven to 425 degrees
- After peeling and cubing the squash, combine the squash with the onion slices, oil, cumin, oregano, chili powder, salt and cinnamon in a large bowl. Toss well to coat evenly.
- Spread the squash mixture on a baking sheet large enough to hold it in a single layer. Roast in the preheated oven for 25-25 minutes until well browned.
- To serve, put a generous helping of squash in the middle of each tortilla. Top with your choice of serving options*.
*Serving Options:
sour cream (I didn't use this, so much flavor in these tacos)
sprigs of fresh cilantro
fresh guacamole (make it yourself to make it healthier)
hot sauce
lemon wedges
Recipe Credit: courtesy of Laura Washburn "Tacos, Quesadillas & Burritos"