Roasted Butternut Squash Tacos

  Dinner

Spicy butternut squash makes a fine base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and these are delicious, too!

Roasted Butternut Squash Tacos

Average Rating: 5

TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 6 servings.

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 cubes; 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.

Nutrition Facts

2 tacos: 353 calories, 13g fat (3g saturated fat), 13mg cholesterol, 322mg sodium, 54g carbohydrate (7g sugars, 13g fiber), 11g protein.

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