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Ancho-Roasted Butternut Squash Tacos

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“In 'Tacos, Quesadillas & Burritos' by Laura Washburn”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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