Roasted Cauliflower and Butternut Squash Tacos with Yogurt Crema and Chili Honey

These roasted cauliflower and butternut squash tacos bring a seasonal twist to taco night. The vegetables are tossed with chili powder and cumin, then roasted until tender and lightly caramelized. A drizzle of honey and chili flakes adds a sweet-spicy kick that pairs beautifully with the cool yogurt crema.

Topped with crumbled feta and fresh parsley, each bite is a balance of creamy, tangy and smoky flavors. Serve with lime wedges for a bright finish. This meatless meal is so satisfying, you won’t miss the meat.

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Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

0.33 cup YogurtView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust the rack to the middle position. Wash and dry all produce. Spread the cauliflower florets on one baking sheet and the diced butternut squash on a second sheet. Sprinkle the chili powder and cumin evenly over both vegetables.
2. Drizzle the squash with honey and sprinkle with chili flakes to taste (use all if you like heat). Drizzle both vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the vegetables until tender and lightly browned, 20-25 minutes, tossing halfway through.
4. Meanwhile, finely chop the parsley. Cut the lime into wedges. Mince the garlic until you have ¼ teaspoon.
5. In a medium bowl, combine the yogurt, minced garlic, half the parsley and a few squeezes of lime juice. Season with salt and pepper. Stir in 1 tablespoon of water to create a drizzly consistency.
6. About 5 minutes before the vegetables are done, wrap the tortillas in aluminum foil and place them in the oven to warm, about 5 minutes. Alternatively, wrap tortillas in a damp paper towel and microwave on high for about 30 seconds.
7. Spread the yogurt crema onto the warm tortillas. Fill each with roasted cauliflower and squash. Sprinkle with feta cheese and the remaining parsley. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well. It will be thicker, so you may need to add a little more water to achieve a drizzly consistency.

Can I substitute the butternut squash?

Absolutely. Sweet potatoes or pumpkin would be great alternatives with similar texture and sweetness.

How do I store leftovers?

Store the roasted vegetables and crema separately in airtight containers in the refrigerator for up to 3 days. Warm the vegetables in a skillet or oven before assembling tacos.