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
How to Make It
Preheat oven to 425°F. 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.
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.
Fill tortillas with squash, avocado, cilantro and onion, dividing evenly. Serve with lime wedges.