Roasted Butternut Squash Tacos with Avocado Hummus

  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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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 


  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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