Roasted Butternut Squash and Chickpea Tacos

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup Greek yogurt or sour cream
• 1 lime, zested and juiced
• 2 tbsp chopped fresh cilantro
• 1/2 red onion, finely chopped
• Optional: shredded lettuce, diced avocado, hot sauce

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
2. 2 Spread on a baking sheet and roast for 30 minutes, stirring halfway through.
3. 3 Warm tortillas according to package instructions.
4. 4 Whisk together Greek yogurt, lime zest, and lime juice for the crema.
5. 5 To assemble tacos, fill each tortilla with roasted squash and chickpeas.
6. 6 Top with red onion, cilantro, and a drizzle of crema. Add optional toppings as desired.

Equipment

• Baking sheet
• Mixing bowl
• Whisk

Variations

• Add crumbled cooked tempeh or tofu for extra protein.
• Swap corn tortillas for flour if preferred.

Substitutions

• Substitute Greek yogurt with sour cream for a richer crema.
• Use pumpkin instead of butternut squash if desired.

Pairings

• Pairs well with a tangy pineapple coleslaw or a simple green salad.

Nutrition

Tips

• For extra flavor, sprinkle a bit of cotija cheese on top.
• Roast a larger batch of veggies to enjoy leftovers throughout the week.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a fresh mango salsa or a side of black beans for added texture and flavor.

FAQ