Ancho-roasted Butternut Squash Tacos
Great tacos for the Fall!
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 425 degrees
  2. 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.
  3. 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.
  4. To serve, put a generous helping of squash in the middle of each tortilla. Top with your choice of serving options*.
Recipe Notes

*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"