Spicy butternut squash makes a terrific base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family, and this dish is delicious! —Elisabeth Larsen, Pleasant Grove, Utah,
Ingredients
- 2 tablespoons canola oil
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
- 12 corn tortillas (6 inches), warmed
- 1 cup crumbled queso fresco or feta cheese
- 1 medium ripe avocado, peeled and sliced thin
- 1/4 cup diced red onion
- Pico de gallo, optional
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Directions
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Nutrition Facts
2 tacos: 353 calories, 13g fat (3g saturated fat), 13mg cholesterol, 322mg sodium, 54g carbohydrate (7g sugars, 13g fiber), 11g protein.
