Roasted Butternut Squash Tacos
Serves 8
10 mins prep
35 mins cook
45 mins total
These bright, beautiful, and easy tacos are a lovely way to lift your spirits during these cold winter months. Caramelized cubes of spiced squash are tucked into corn tortillas with piquant pickled red onions, creamy avocado slices, and a sprinkle of herbaceous cilantro for a vegan, gluten free, weeknight ready addition to your Taco Tuesday rotation!
Garnishes:
Optional garnishes:
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Preheat oven to 425 degrees F.
Line a rimmed baking sheet with parchment paper for easier cleanup.
On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides. Sprinkle with chili powder and smoked paprika and a pinch of salt and pepper.
Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
To assemble the tacos, top roasted butternut on warm corn tortillas and avocado slices. Top with pickled red onions, or garnishes of your choice and serve immediately.