Roasted Butternut Squash Tacos


INGREDIENTS

  • 2 tablespoons canola oil

  • 1 tablespoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon salt

  • 1/4 teaspoon cayenne pepper

  • 1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces

  • 12 corn tortillas (6 inches), warmed

  • 1 cup crumbled queso fresco or feta cheese

  • 1 medium ripe avocado, peeled and sliced thin

  • 1/4 cup diced red onion

  • Pico de gallo, optional

INSTRUCTIONS

  1. Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.

  2. Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.

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