Ancho-roasted Butternut Squash Tacos

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 large onion, halved and sliced
• 4 tablespoons vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons dried ancho chile powder
• 1 teaspoon fine sea salt
• ground cinnamon, a good pinch
• 44 ounces butternut squash, peeled and cubed (2 lb. 12 oz.)
• 8 -12 corn tortillas or 8 -12 flour tortillas, warmed
• sour cream
• fresh cilantro, a few sprigs
• guacamole
• hot sauce
• lemon wedge

Recipe

• 1 preheat the oven to 425°.
• 2 to prepare squash--combine the onion slices, oil, cumin, oregano, chili powder, salt, and cinnamon in a large bowl.
• 3 add the squash and toss well to coat evenly.
• 4 spread the spiced squash mixture on a baking sheet large enough to hold it in a single layer.
• 5 roast in oven for 25-35 minutes until well browned.
• 6 to serve--put a generous helping of squash in the middle of each tortilla.
• 7 top with a spoonful of sour cream and scatter over a few sprigs of fresh cilantro.
• 8 serve immediately with guacamole, hot sauce, and lemon wedges on the side for squeezing.