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.