Chickpea & Squash Tacos with Avocado Cream

  • 2 cups butternut squash or baking pumpkin, chopped into ½” cubes
  • 1 (15 oz.) can chickpeas, drained
  • 1 small onion, peeled and sliced thinly
  • 2 tablespoons canola oil
  • 1 tablespoon taco seasoning
  • 1 large avocado
  • ¼ cup sour cream
  • 1 teaspoon salt
  • 6 corn or flour tortillas

Preheat the oven to 400° F.

Peel and chop the squash or pumpkin. Drain the chickpeas. Peel and slice the onion.

Drizzle two tablespoons of oil onto the sheet pan, toss the chickpeas, squash or pumpkin, and onion with the olive oil, taco seasoning, salt, and pepper.

Roast the mixture in the preheated oven for 25-30 minutes, flipping halfway through. Roast until the edges of the squash or pumpkin are brown and cooked through.

While that’s happening mix the avocado cream by seeding and dicing the avocado and mixing it with the sour cream and salt. For a chunky texture, mix it by hand in a bowl. For a smoother texture, puree in a food processor.

Serve the roasted vegetables and avocado cream tucked into the tortillas of your choice.

  • Yields: 3 servings
  • Preparation Time: 45 minutes

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