Butternut Squash Tacos

Start by preheating your oven to 425 °F. Peel and quarter the onion, then lightly salt and wrap each quarter in foil. Put the onion on a baking sheet in the oven for 20 minutes; then remove from heat but leave in the foil.

In a large skillet, heat 1 tablespoon of oil over medium heat. In an even layer, spread out the butternut squash in the skillet and and cook, turning occasionally, until it starts to caramelize. Cook until it’s golden brown and tender, about 10 to 15 minutes.

Rinse, trim and remove seeds from the red pepper; slice from top to bottom, making slices about 1/4-inch thick. In a medium skillet, heat 1 tablespoon of oil on high heat. Once hot, add red peppers and season with salt and pepper. Cook until it’s tender and beginning to brown in places, about 3 to 5 minutes. Wrap tortillas up in foil and place into the oven to warm.

In a small saucepan on medium-high heat, add the soy sauce, brown sugar, and sriracha; cook until the sauce resembles a light syrup, about 3 to 4 minutes. Cut lime into wedges and pick cilantro from the stems; set aside. Slice scallion thinly at an angle or into rounds.

To serve, remove onion from foil. Take tortillas out of the oven and unfoil as well. Lay out a tortilla and place desired amount of onion, pepper, and squash in its center. Top with cilantro, scallion, and sauce. Serve with lime.