Vegan Butternut Squash Al Pastor Tacos

Ingredients

• butternut squash1
• achiote1 ½ teaspoon
• ancho chile powder1 ½ teaspoon
• garlic powder1 ½ teaspoon
• onion powder1 ½ teaspoon
• ground coriander1 ½ teaspoon
• dried thyme1 ½ teaspoon
• ground cumin2 teaspoon
• kosher salt1 teaspoon
• black pepper1 teaspoon
• cayenne½ teaspoon
• apple cider vinegar1 tablespoon
• orange juice3 tablespoon
• extra-virgin olive oil4 tablespoon
• cubed pineapple490 gram
• small corn tortillas12
• medium white onion½
• fresh cilantro leaves40 gram
• avocado1
• limes4

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, black pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet. Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened. Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the remaining prepared baking sheet. Bake the pineapple for 25–30 minutes, until softened and slightly shrunken. Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet. Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through. To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges. Enjoy!