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
Instructions
Roasted Butternut Squash Tacos with Avocado Hummus serves 6 original recipe by Food Network.
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