Ingredients
- 1 medium butternut squash, peeled and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 8 small tortillas (corn or flour)
- ½ cup shredded cabbage (red or green)
- ½ cup diced avocado
- ¼ cup chopped fresh cilantro
- (Optional) thinly sliced red onion
For the yogurt sauce
- ½ cup plain Greek yogurt
- Juice and zest of 1 lime
- 1 teaspoon honey
- A pinch of salt
Instructions
Preheat the oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet and toss them with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25–30 minutes, until golden and tender.
Meanwhile, mix all the yogurt sauce ingredients in a small bowl and set aside. Warm the tortillas in a skillet or directly over the stove flame for a few seconds on each side.
To assemble the tacos, place a base of shredded cabbage on each tortilla, add the roasted butternut squash, avocado, red onion, and cilantro. Finish with a drizzle of the lime yogurt sauce on top.
Fresh Tip: Pair them with a cold kombucha or a ginger lemonade — it’s a light, nutritious dish full of fall color!