Maple Roasted Butternut Squash Tacos
The recipe Maple Roasted Butternut Squash Tacos is ready in approximately 20 minutes and is definitely an awesome gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of Mexican food. This recipe serves 4. This side dish has 153 calories, 4g of protein, and 3g of fat per serving. For 44 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 28 people were glad they tried this recipe. This recipe from Jessica Gavin requires black pepper, tortillas, ground cinnamon, and garlic powder. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is super. Maple Roasted Butternut Squash, Maple Five-Spice Roasted Butternut Squash, and Maple Roasted Butternut Squash with Pecans are very similar to this recipe.
Servings: 4
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon black pepper , freshly ground
3 cups butternut squash , diced into 3/4-inch cubes
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon pure maple syrup
1 teaspoon olive oil
4 tortillas , about 6-inch corn or flour
Equipment:
bowl
oven
spatula
aluminum foil
frying pan
Cooking instruction summary:
Preheat oven to 400F. In a medium sized bowl combine squash, olive oil, garlic, chili, cinnamon, pepper and salt. Toss to combine. Transfer to a sheet pan covered in foil and lightly greased with oil.Roast squash for 10 minutes, then use a spatula to rotate and flip the squash. Roast another 10 minutes. Take the sheet pan out of the oven. Evenly drizzle 1 teaspoon maple syrup over the roasted squash. Use a spatula to gently mix and coat. Roast for another 2 minutes.Warm the tortillas and evenly divide the squash among the tacos. Add your favorite toppings, enjoy!
Step by step:
1. Preheat oven to 400F. In a medium sized bowl combine squash, olive oil, garlic, chili, cinnamon, pepper and salt. Toss to combine.
2. Transfer to a sheet pan covered in foil and lightly greased with oil.Roast squash for 10 minutes, then use a spatula to rotate and flip the squash. Roast another 10 minutes. Take the sheet pan out of the oven. Evenly drizzle 1 teaspoon maple syrup over the roasted squash. Use a spatula to gently mix and coat. Roast for another 2 minutes.Warm the tortillas and evenly divide the squash among the tacos.
3. Add your favorite toppings, enjoy!
Nutrition Information:
covered percent of daily need
