Roasted Butternut Squash Tacos

• 2 tablespoons canola oil
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
• 12 corn tortillas (6 inches), warmed
• 1 cup crumbled queso fresco or feta cheese
• 1 medium ripe avocado, peeled and sliced thin
• 1/4 cup diced red onion
• Pico de gallo, optional

1. Preheat oven to 425u0b0. Combine first six ingredients. Add squash cubes; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes.
2. Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.

canola oil, chili powder, ground cumin, ground coriander, salt, cayenne pepper, butternut squash, corn tortillas, queso fresco, avocado, red onion

Taken from www.tasteofhome.com/recipes/roasted-butternut-squash-tacos/ (may not work)