Spicy Squash Tacos Recipe

• 1 tablespoon vegetable oil
• 1 cup small-dice onion
• 1 teaspoon chipotle powder, ancho powder, or chili powder
• Kosher salt
• 2 cups small-dice butternut squash
• 1/2 cup vegetable broth
• Corn tortillas, for serving
• Crumbled queso fresco, for serving
• Pickled Jalapenos, for serving

1. Heat the oil in a medium frying pan over medium heat.
2. When it shimmers, add the onion and spice, season with salt, and cook, stirring occasionally, until softened, about 3 minutes.
3. Add the squash and broth, stir to coat the squash, and cook until its knife-tender, about 10 minutes.
4. Assemble the tacos by filling the tortillas with 1/4 cup of the squash mixture, then garnishing with queso fresco, pickled jalapenos, and other toppings of your choice.

vegetable oil, onion, chipotle powder, kosher salt, butternut squash, vegetable broth, tortillas, queso fresco

Taken from www.chowhound.com/recipes/spicy-squash-tacos-27549 (may not work)