Roasted Butternut Squash Tacos Recipe

Ingredients

2 tablespoons canola oil1 tablespoon chili powder1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon salt1/4 teaspoon cayenne pepper1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces 12 corn tortillas (6 inches), warmed1 cup crumbled queso fresco or feta cheese1 medium ripe avocado, peeled and sliced thin1/4 cup diced red onionPico de gallo, optional

Preparation

Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.

Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.