Roasted Butternut Squash Tacos with Avocado Hummus

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

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