Butternut Squash Tacos

Active time: 15 min. Total time: 45 min.
Yield: Serves 4 (serving size: 2 tacos, about 1/3 cup squash, about 1 Tbsp. sauce)

All that separates you from these Butternut Squash Tacos is a sheet pan, a blender, and one hour. Thanks to the chickpeas, these vegetarian tacos are packed with protein (i.e. super filling). The tender butternut squash and every-so-slightly crisp chickpeas get earthiness and some spice from turmeric and curry powder, while the creamy avocado-cilantro sauce provides zest and tanginess that complements the spices. Finally, crumbled feta provides extra tang and salt, while radish slices bring in a nice crunch. If you’re not a fan of butternut squash, feel free to sub in sweet potatoes. Repurpose any leftover filling into a hash or scramble the next morning.


  • 2(12-oz.) pkg. peeled and diced fresh butternut squash (about 5 cups)
  • 1(15-oz.) can chickpeas (garbanzo beans), drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons kosher salt, divided
  • 1 cup packed fresh cilantro leaves and stems, plus leaves for garnish (from 1 bunch)
  • 1small (1 1/2 oz.) jalapeño chile, seeded and coarsely chopped (about 1/4 cup)
  • 1small (5 oz.) ripe avocado, coarsely chopped (about 1/2 cup)
  • 1/4 cup plain whole-milk yogurt
  • 2 tablespoons water
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 8(6-in.) corn tortillas, warmed
  • Crumbled feta cheese and sliced radishes, for serving

How to Make It

Step 1

Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil. Toss together butternut squash, chickpeas, oil, curry powder, turmeric, and 1 teaspoon of the salt on prepared baking sheet until evenly coated; spread into even layer. Bake in preheated oven until tender, 35 to 40 minutes, stirring halfway through. 

Step 2

Meanwhile, place cilantro leaves and stems, jalapeño, avocado, yogurt, water, lime juice, and remaining 1/2 teaspoon salt in a blender. Process until smooth, about 1 minute. 

Step 3

Divide squash mixture evenly among warm corn tortillas; drizzle with avocado sauce, and top with crumbled feta and sliced radishes. Sprinkle with cilantro leaves. 

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