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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (medium sized, about 2 1/2 pounds cooked according to either of two directions below)
- 1 red onion (small, diced or chopped finely)
- 1/2 red pepper (chopped finely)
- 1 jalapeno (seeded, chopped finely)
- 1/2 tsp. chili powder (mexican)
- 1/2 tsp. cayenne pepper
- 1/4 tsp. cumin
- 1 tsp. kosher salt (or more to taste, plus sprinkling on squash before roasting)
- 1/2 tsp. cracked black pepper (plus sprinkling on squash before roasting)
- 3 Tbsp. olive oil (plus enough to generously coat butternut squash before roasting)
- micro greens
- baby spinach
- 6 cilantro leaves (fresh, more or less per taco)
- 8 inches tortilla (size, one, per taco)
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Directions
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