Ancho-Roasted Butternut Squash Tacos

• 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

1. Preheat the oven to 425u0b0.
2. To prepare squash--combine the onion slices, oil, cumin, oregano, chili powder, salt, and cinnamon in a large bowl.
3. Add the squash and toss well to coat evenly.
4. Spread the spiced squash mixture on a baking sheet large enough to hold it in a single layer.
5. Roast in oven for 25-35 minutes until well browned.
6. To serve--put a generous helping of squash in the middle of each tortilla.
7. Top with a spoonful of sour cream and scatter over a few sprigs of fresh cilantro.
8. Serve immediately with guacamole, hot sauce, and lemon wedges on the side for squeezing.

onion, vegetable oil, ground cumin, oregano, chile powder, salt, ground cinnamon, butternut squash, corn tortillas, sour cream, fresh cilantro, guacamole, hot sauce, lemon wedge

Taken from www.food.com/recipe/ancho-roasted-butternut-squash-tacos-488979 (may not work)