Ancho-Roasted Butternut Squash Tacos

Name: Ancho-Roasted Butternut Squash Tacos
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"In 'Tacos, Quesadillas & Burritos' by Laura Washburn"

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Ready In:: 1hr 5mins
Ingredients:: 14
Serves:: 6

ingredients

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
To Serve
sour cream
fresh cilantro, a few sprigs
guacamole
hot sauce
lemon wedge

directions

Preheat the oven to 425°.
To prepare squash--combine the onion slices, oil, cumin, oregano, chili powder, salt, and cinnamon in a large bowl.
Add the squash and toss well to coat evenly.
Spread the spiced squash mixture on a baking sheet large enough to hold it in a single layer.
Roast in oven for 25-35 minutes until well browned.
To serve--put a generous helping of squash in the middle of each tortilla.
Top with a spoonful of sour cream and scatter over a few sprigs of fresh cilantro.
Serve immediately with guacamole, hot sauce, and lemon wedges on the side for squeezing.