2 tablespoons avocado oil
1 large onion, cut in half and sliced
2 cloves garlic, minced
3 cups butternut squash, cut into 1/2-inch-dice
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons kosher salt
4 cups baby spinach, chopped
Corn tortillas, heated
Chopped, chopped fresh cilantro, toasted pepitas. queso fresco cheese and avocado crema
1/2 cup Mexican crema or sour cream
1 cup cilantro, stems removed
salt and pepper to taste
Pre-heat oven to 425* degrees.
In a large ziplock bag place oil, onion, garlic, butternut squash, chili powder, cumin, and salt. Toss to coat.
Place the squash-onion mixture onto a baking sheet in a single layer.
Bake mixture in preheated oven for 35-45 minutes or until squash is tender and beginning to brown and caramelize.
Remove from oven and place chopped spinach on top of squash mixture. Allow spinach to set for a couple of minutes and then toss with squash mixture to just wilt the spinach.
To assemble each taco, spoon about 1/2 cup of the warm filling (depending on the size of your tortillas) into a warmed tortilla and top with avocado crema, cheese, cilantro, and toasted pepitas. Enjoy!
Using a blender or food processor to puree avocados, 1/2 cup of cilantro, juice of 1 lime, 1 teaspoon kosher salt, 1/2 cup of crema. Blend until smooth.
Keywords: avocado, butternut squash, cilantro, corn, tortilla, onion, roast, vegetarian