These honeynut butternut squash tacos are a delicious fall vegetarian meal made with the perfect amount of sweet heat and are brightened by a squeeze of fresh lime juice.
Cojita cheese, chopped fresh cilantro, roasted pepitas, fresh lime wedges, black beans and rice, and additional Mike's Hot Honey for topping and serving
Instructions
To Make the Butternut Squash Tacos:
Preheat oven to 400˚F and add diced butternut squash to a large baking sheet.
Sprinkle squash with garlic, cumin, cinnamon, salt, pepper, honey, and avocado oil and toss well to combine, making sure everything is evenly coated.
Spread evenly into one layer and bake for 10-15 minutes. Remove from oven, toss and flip to brown on the other side, and continue to bake for another 10-15 minutes or until crisp tender and caramalized golden brown.
In the last 5-8 minutes of baking, wrap your corn or flour tortillas up in some alluminum foil and place in the oven with the butternut squash to warm through.
Assemble the tacos by placing a scoop of roasted butternut squash into a tortilla and topping with cojita cheese, roasted pepitas, fresh cilantro, a squeeze of fresh lime, and a drizzle of Mike's Hot Honey. Serve alongside some black beans and rice or some Butternut Squash and Black Bean Salsa and Chips.