Roast Butternut Squash And Chicken Tacos With Pineapple Salsa

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 4 servings

2 cups butternut squash, cut into ½” chunks

1 tsp honey

The juice of two limes

1 tsp chili powder, more as needed

1 tsp ground chipotle powder, more as needed

¼ tsp smoked paprika, more as needed

½ tsp ground cumin, more as needed

2 cloves garlic, minced

(Optional) Crushed red pepper, as needed

Sea salt, as needed

Fresh black pepper, as needed

Olive oil, as needed

1 small red onion, diced

2 cups shredded cooked chicken; warm

½ cup fresh cilantro, minced

Corn tortillas, as needed

Crumbled cotija cheese, for garnish

2 cups fresh pineapple, diced into ¼” chunks

½ cup fresh cilantro, minced

1 jalapeno, seeds and ribs removed, finely diced

½ small red onion, finely diced

1 clove garlic, minced

¼ tsp smoked paprika

½ tsp ground cumin

½ tsp chili powder

The juice of one lime

2 Tbsp white balsamic vinegar

¼ cup olive oil

Sea salt, as needed

Fresh black pepper, as needed

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