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Squash Tacos with Avocado

Photo: William Brinson
Prep time 20 mins
Cook time 30 mins
Yield Serves: 4 (serving size: 2 tacos)

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

Nutrition Information

  • calories 336
  • fat 16 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6 g
  • carbohydrate 50 g
  • fiber 10 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 172 mg
  • calcium 165 mg

How to Make It

  1. 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.

  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.