Spicy Squash Tacos (in 20 Minutes)

These tacos are simple and spicy. They're great to make when you dont have a lot of time and need something tasty and easy to make. It's the only vegetarian tacos I can get my husband to eat. Top them with some fresh or pickled jalapenos for an extra kick. This recipe can also be found at charlieforstar.com.

Ingredients:

1 tablespoon oil

1 cup small-dice onion

1 teaspoon chipotle powder or chili powder

1 teaspoon salt

2½ cups small-dice butternut squash

½ cup vegetable broth

for serving:

corn tortillas

queso fresco crumbled

fresh or pickled jalapeños (optional)

Heat the oil in a medium frying pan over medium heat. When it shimmers, add the onion, spice, and salt. Cook, stirring occasionally, until softened, about 3 minutes.

Add the squash and broth, stir to coat the squash.

Cover and cook until it’s knife-tender, about 10-15 minutes.

Assemble the tacos by filling the tortillas with the squash mixture, then garnishing with the queso fresco, jalapeños, and other toppings of your choice.