Roasted Butternut Squash Tacos

Ingredients

• 2 tablespoons canola oil
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
• 12 corn tortillas (6 inches), warmed
• 1 cup crumbled queso fresco or feta cheese
• 1 medium ripe avocado, peeled and sliced thin
• 1/4 cup diced red onion
• Pico de gallo, optional