Roasted Butternut Squash Tacos Recipe - Old El Paso

Ingredients

• 1lb (500 g) peeled, ready to cook butternut squash, cut into 1-inch cubes
• 31/2 tbsp (52 mL) olive oil, divided
• 1 box (12 count) Old El Paso Hard & Soft Taco Dinner Kit
• ½ tsp (2 mL) salt, divided
• Half red onion, chopped
• Jalapeño rounds (optional)
• 1 can (540 g/19 fl oz) black beans, drained and rinsed
• 1 cup (250 mL) cilantro leaves and tender stems, chopped
• ¼ cup (60 mL) thinly sliced red onion
• 3 tbsp (45 mL) lime juice
• 2 tbsp (30 mL) olive oil
• ½ tsp (2 mL) salt
• ½ cup (125 mL) crumbled Queso fresco or feta cheese
• 1 avocado, halved and pitted
• 2 tbsp (30 mL) chopped Old El Paso Pickled Jalapeno
• 2 tbsp (30 mL) cilantro leaves
• ⅔ cup (150 mL) sour cream or yogurt
• 2 tbsp (30 mL) Old El Paso taco sauce
• 11/2 tsp (7 mL) Old El Paso taco spice