Butternut Squash Tacos With Avocado

4 cups Butternut squash peeled and diced
4 Tbs Olive oil, divided
1 tsp Ground cumin
1/2 tsp Ground nutmeg
1/2 tsp Chili powder
8 Small tortillas, flour or corn
2 Tbs Fresh cilantro chopped
1 Fresh avocado, sliced into strips

1. Add 2 tablespoons olive oil to a large skillet on the stove over medium heat. When warm, add the diced butternut squash. Sauté for 2-3 minutes, then add the cumin, nutmeg and chili powder.

2. Sauté for another 2-3 minutes, then add the additional 2 tbsp. of olive oil. Continue to sauté over medium heat until the squash is fork-tender, about 10 minutes.

3. Pile the squash into warmed tortillas, top each taco with sliced avocado and fresh cilantro.

Servings: 4
Makes 8 small tacos