Roasted Cauliflower and Squash Tacos
with Yogurt Crema
- Milk
- Wheat
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.
Ingredients
10 ounce
Cauliflower Florets
8 ounce
Butternut Squash
1 teaspoon
Cumin
1 teaspoon
Chili Flakes
½ ounce
Honey
1 teaspoon
Chili Powder
½ cup
Feta Cheese
(Contains: Milk)
¼ ounce
Parsley
1 unit
Lime
2 clove
Garlic
6 unit
Flour Tortilla
(Contains: Wheat)
1 unit
Yogurt
(Contains: Milk)
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat oven to 425 degrees. Place cauliflower on one baking sheet and squash on another. Sprinkle chili powder and cumin evenly over both baking sheets. Drizzle squash with 2 tsp honey and as much of the chili flakes as you’d like.
Toss cauliflower and squash with a large drizzle of olive oil and a pinch of salt and pepper. Put baking sheets in oven and roast until veggies are golden brown and tender, 20-25 minutes, tossing once halfway through.
Finely chop parsley. Cut lime into wedges, reserving 2 wedges for serving. Mince ¼ tsp garlic.
In a medium bowl, combine 1/3 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 thin out crema.
With 5 minutes left to go on veggies, wrap tortillas in foil and place in oven to warm.
Spread each tortilla with yogurt crema and top with cauliflower, squash, feta cheese, and a sprinkle of parsley. Plate tacos and serve with a lime wedge for squeezing.
