Ancho-Roasted Butternut Squash Tacos - cooking recipe

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

Preparation

Preheat the oven to 425\u00b0.
To prepare squash--combine the onion slices, oil, cumin, oregano, chili powder, salt, and cinnamon in a large bowl.
Add the squash and toss well to coat evenly.
Spread the spiced squash mixture on a baking sheet large enough to hold it in a single layer.
Roast in oven for 25-35 minutes until well browned.
To serve--put a generous helping of squash in the middle of each tortilla.
Top with a spoonful of sour cream and scatter over a few sprigs of fresh cilantro.
Serve immediately with guacamole, hot sauce, and lemon wedges on the side for squeezing.