Acorn Squash Tacos

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READY IN: 40mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice squash in half length-wise. Scoop out seeds, then horizontally cut the fruit into 1/2 inch-thick slices.
  • Drizzle with olive oil and season with salt and pepper, then roast at 450 degrees F for about 20 minutes. When cooked and cooled, peel the squash and set aside.
  • Over medium heat, melt the butter with the olive oil. (For a vegan version, skip the butter and double the oil).
  • Then, saute the onions, red pepper, jalapeño, and garlic until garlic is fragrant and the onions have softened. Add the dry spices, then stir in cooked squash.
  • Season to taste, and pile the filling into warmed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for the dairy-eaters.
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