Butternut Breakfast Tacos

About the Recipe

Ingredients

Makes 4 Servings

3 cups cubed peeled butternut squash (can substitute sweet potatoes)
1 tbsp (15 mL) taco seasoning
8 corn tortillas
1/2 c (120 mL) fresh salsa
1 c (240 g) guacamole
3 green onions, sliced
Fresh cilantro chopped
hot sauce

Directions

1. Preheat oven to 375 F (191 C) and line a baking sheet with parchment paper. Rinse squash cubes under cold water and shake off excess. Toss with taco seasoning until coated. Arrange in a single layer on pan and roast for 30-40 minutes, or until fork-tender and browning, flipping halfway.

   
   
   

2. Spoon cooked squash into corn tortillas. Top with salsa, guacamole, onions, and cilantro. Drizzle with hot sauce and serve. Note: For heartier tacos, you can add refried beans or black beans. To make homemade guacamole, mash a ripe avocado and stir in lime juice, ground cumin, chopped onion, and chopped cilantro.

   
   
   

Nutrition Facts