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Achiote Roasted Butternut Squash Tacos

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 200 kcal

Ingredients

  • 3 1/2 cups butternut squash cut into 1/2 inch cubes
  • 1 tbsp ground annatto/achiote seed
  • corn oil
  • 2 tsp cumin ground
  • 3 tsp smoked paprika
  • 1 tbsp oregano
  • 1/4 cup brown sugar
  • 1 red onion halved and thinly sliced
  • salt and pepper to taste
  • 1 batch Black Bean and Sweet Corn Salsa
  • queso fresco crumbled
  • 6 corn tacos warmed

Instructions

  1. On a flat pan, spread out the squash evenly and toss with the corn oil.
  2. In a bowl, mix the cumin, ground achiote, oregano, and 1 tsp of the smoked paprika. Rub the spice mixture evenly over the squash. Sprinkle with 1 tablespoon of the brown sugar, salt and pepper to taste.
  3. Bake in a 375F oven for 30 minutes until soft and browned.
  4. Meanwhile, heat a little corn oil in a saute pan and add the onions. Add 2 tsp of the smoked paprika and the rest of the brown sugar and stir. Cook on medium high heat until soft and caramelized, about 10 minutes, stirring occasionally.