Squash Tacos With Avocado Recipe

Name: Squash Tacos With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 1/2-lb. butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices; 1 teaspoon chili powder; 1 clove garlic, finely chopped; 2 tablespoons olive oil; Salt and freshly ground black pepper; 8 6-inch corn tortillas; 1 ripe avocado, peeled, pitted, sliced into 8 wedges; 1/4 cup fresh cilantro leaves; 1/4 cup sliced white onion; 1 lime, cut into wedges

Servings: persons

1 1 1/2-lb. butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices
1 teaspoon chili powder
1 clove garlic, finely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
8 6-inch corn tortillas
1 ripe avocado, peeled, pitted, sliced into 8 wedges
1/4 cup fresh cilantro leaves
1/4 cup sliced white onion
1 lime, cut into wedges

1
Preheat oven to 425u00b0F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. salt and 1/8 tsp. pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes.
2
Warm a large skillet over medium-high heat. Working in batches, toast tortillas, turning once, until charred, about 2 minutes per side. Transfer tortillas to a clean kitchen towel and wrap up to keep warm. Repeat with remaining tortillas.
3
Fill tortillas with squash, avocado, cilantro and onion, dividing evenly. Serve with lime wedges.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1 1/2-lb. butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices, 1 teaspoon chili powder, 1 clove garlic, finely chopped, 2 tablespoons olive oil, and more.

Yes, Squash Tacos With Avocado falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Tacos With Avocado

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