Maple Roasted Butternut Squash Tacos

• Vegan

• Produce

  • 3 cups Butternut squash
  • 1/4 tsp Garlic powder

• Condiments

  • 1 tsp Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Chili powder
  • 1/4 tsp Cinnamon, ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 4 Tortillas

Found on jessicagavin.com

Description

Directions

• Preheat oven to 400°F.
• 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!

Nutrition