Ancho-Roasted Butternut Squash Tacos

In 'Tacos, Quesadillas & Burritos' by Laura Washburn

• Ready In: 1 hr 5 mins
• 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

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.