Roasted Acorn Squash Taco Recipe

Ingredients:

1 acorn squash

Chili powder

Cumin

Salt

Pepper

2 tsp olive oil

1/2 cup full fat strained yogurt

Pinch of ground chipotle

Cilantro

4 6” tortillas

Instructions:

1. Preheat the oven to 400 degrees.
2. Slice the acorn squash into wedges, scoop out the seeds and dress liberally in olive oil, salt, chili powder and cumin. Arrange on a sheet pan and bake until browned and tender, about 40 minutes.
3. Meanwhile mix 1/2 cup of full fat strained yogurt with a pinch of ground chipotle, a little salt, a squeeze of lime juice and a splash of olive oil.
4. Heat 4 tortillas over a low gas flame.
5. Top each with some of the yogurt, a handful of fresh cilantro, and the roasted squash.