ROASTED BUTTERNUT SQUASH TACOS WITH AVOCADO HUMMUS

Roasted Butternut Squash Tacos with Avocado Hummus image

Provided by Tia Mowry

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

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.