Recipe courtesy of Tia Mowry
Roasted Butternut Squash Tacos with Avocado Hummus
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- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
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.
