Dinnertime just got a seasonal upgrade with the addition of creamy butternut squash and roasted cauliflower inside these tortillas. The spices used to season the veggies bring lively flavors that ensure that this is one festive feast, especially when balanced with yogurt sauce and tangy lime. It’s so memorably tasty, we think you’ll still be raving about it for days and days.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Spread out cauliflower on one baking sheet and squash on a second sheet. Sprinkle chili powder and cumin evenly over both. Drizzle squash with honey and sprinkle with as much of the chili flakes as you’d like.
Toss cauliflower and squash with a drizzle of olive oil and a pinch of salt and pepper each. Roast both veggies in oven until tender and lightly browned, 20-25 minutes, tossing halfway through.
Finely chop parsley. Cut lime into wedges. Mince garlic until you have ¼ tsp.
In a medium bowl, combine ⅓ cup yogurt (we sent more), minced garlic, half the parsley, and a few squeezes of lime (to taste). Season with salt and pepper. Stir in 1 TBSP water to give mixture a drizzly consistency.
About 5 minutes before veggies are done roasting, wrap tortillas in foil. Place in oven to warm, about 5 minutes. TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
Spread yogurt crema onto tortillas and fill each with cauliflower and squash. Sprinkle with feta cheese and remaining parsley. Divide between plates and serve with lime wedges for squeezing over.