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.

Liz Mervosh

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
Serves 4 (serving size: 2 tacos, about 1/3 cup squash, about 1 Tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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. 

  • 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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