Spiced Roasted Cauliflower and Butternut Squash Tacos with Yogurt Crema

These roasted cauliflower and butternut squash tacos bring a burst of seasonal flavor to your table. The veggies are tossed with cumin, chili powder and a hint of honey, then roasted until golden and tender. A creamy yogurt sauce spiked with garlic and lime balances the heat, while crumbled feta adds a salty finish.

Warm flour tortillas cradle the filling, making each bite a delightful mix of textures and tastes. Whether you’re looking for a quick weeknight dinner or a festive meatless meal, these tacos are sure to impress.

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Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 unit YogurtView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Place cauliflower florets on one baking sheet and cubed butternut squash on another. Sprinkle chili powder and cumin evenly over both. Drizzle squash with 2 teaspoons honey and as much chili flakes as desired.
2. Drizzle both vegetables with olive oil and season with salt and pepper. Toss to coat. Roast until golden brown and tender, 20-25 minutes, tossing halfway through.
3. Meanwhile, finely chop parsley. Cut lime into wedges; reserve 2 wedges for serving. Mince ¼ teaspoon garlic.
4. In a medium bowl, combine ⅓ cup yogurt, minced garlic, half the parsley and a few squeezes of lime juice. Season with salt and pepper. Stir in 1 tablespoon water to thin the crema.
5. When vegetables have about 5 minutes left, wrap tortillas in foil and place in oven to warm.
6. Spread each tortilla with yogurt crema. Top with roasted cauliflower and squash, crumbled feta and remaining parsley. Serve with lime wedges.

Recipe Tips

FAQ

Can I use other vegetables?

Yes! Broccoli, sweet potatoes or bell peppers would be delicious substitutes or additions.

How do I make this vegan?

Replace the yogurt with a plant-based yogurt and omit the feta or use a vegan feta alternative.

Can I prepare the components ahead?

Absolutely. Roast the vegetables up to 2 days in advance and store in the fridge. Warm them in the oven or microwave before assembling tacos.