Roasted Butternut Squash Tacos - butternut

Method

• Heat the oven to 400 F. Spread the squash in an even layer on a rimmed baking sheet and toss with 2 teaspoons olive oil, salt and pepper.
• Ensure that each piece is coated with oil.
• Put the pan into the oven and roast the squash for 30 minutes, tossing every 10 minutes.
• While the squash roasts, caramelize the onions.
• Heat the remaining 2 teaspoons of olive oil in a large nonstick skillet over medium heat.
• Add the onions and garlic and stir until they are well-coated with the oil.
• Add a small pinch of salt and cook for about 5 minutes until they begin to soften.
• Add the dried sage and stir.
• Reduce the heat to medium low and place a lid on the pan, but leave it open just a bit to allow it to slightly vent.
• Stir frequently to ensure the onions are not burning.
• The onions will become very fragrant and soft after about 10 more minutes.
• Add about 1 tablespoon of water and stir.
• Return the lid to the pan and cook for another 10 minutes to allow the water to steam the onions.
• When the squash and onions are done, wrap the tortillas in a damp towel and warm them in the microwave for about 30 seconds.
• Scoop the roasted butternut squash into the tortillas, about 1/3 cup each.
• Top with the onions and Parmesan cheese and dig in!
• Notes: Instead of putting it in tortillas, this can be served as a side dish as well.
• Just mix the onions into the roasted squash and top with the Parmesan.
• I think this would be excellent with sweet potatoes and/or pumpkin in place of the butternut squash.
• Or just combine all three!