| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 519 |
| Total Fat | 28 g |
| Saturated Fat | 7 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 14 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 26 mg |
| Sodium | 768 mg |
Reviews
This was really yummy. We had a butternut squash left over from our garden and a ripening avocado. I google recipes and this came up. The avocado hummus was delicious (I kept just eating it out of the bowl) and the butternut squash added a really comforting taste perfect for this frigid winter day. I didn’t have queso fresco so I used some goat cheese I had in the fridge. Thank you!