Roasted Butternut Squash Tacos

INGREDIENTS

• 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

INSTRUCTIONS

1. Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; 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.