Roasted Butternut Squash Tacos with Avocado Hummus

Name: Roasted Butternut Squash Tacos with Avocado Hummus
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound butternut squash, cut into 1-inch cubes; 4 tablespoons extra-virgin olive oil; 1 1/2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; Juice of 1 lime; Kosher salt and freshly ground black pepper; 1 bunch (about 4 leaves) kale, stemmed, cut in chiffonade; One 15-ounce can chickpeas, rinsed and drained; 1 large avocado; Twelve 6-inch corn tortillas; 8 ounces queso fresco, crumbled

Recipe courtesy of Tia Mowry

Show: Tia Mowry at Home

Episode: Spicy L.A.

Roasted Butternut Squash Tacos with Avocado Hummus

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

523

Total Fat

28

Saturated Fat

7

Carbohydrates

56

Dietary Fiber

14

Sugar

7

Protein

18

Cholesterol

26

Sodium

768

Total: 55 min
Active: 35 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

523

Total Fat

28

Saturated Fat

7

Carbohydrates

56

Dietary Fiber

14

Sugar

7

Protein

18

Cholesterol

26

Sodium

768

Total: 55 min
Active: 35 min

Ingredients

1 pound butternut squash, cut into 1-inch cubes

4 tablespoons extra-virgin olive oil

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Juice of 1 lime

Kosher salt and freshly ground black pepper

1 bunch (about 4 leaves) kale, stemmed, cut in chiffonade

One 15-ounce can chickpeas, rinsed and drained

1 large avocado

Twelve 6-inch corn tortillas

8 ounces queso fresco, crumbled

Directions

Preheat the oven to 425 degrees F.
Place the squash on a baking sheet and toss with 2 tablespoons of the olive oil, 1 teaspoon of the cumin, the chili powder, smoked paprika, half of the lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender, 15 to 20 minutes.
Heat the remaining 2 tablespoons olive oil in a nonstick skillet. Add the kale and 1/2 teaspoon salt and saute until wilted, 3 to 5 minutes. Set aside.
In a bowl, combine the chickpeas, the remaining 1/2 teaspoon cumin, the remaining lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash until chunky. Add the avocado and mash again until fully combined.
To assemble the tacos: Spread 1 tablespoon of the avocado hummus on a tortilla, top with 1/4 cup of the roasted squash and some sauteed kale. Sprinkle with queso fresco.