Meatless Monday and Taco Tuesday just got a major seasonal upgrade with the addition of creamy butternut squash and roasted cauliflower. We love the earthy, deep, and smoky flavors of cumin and chili powder (especially when balanced with creamy yogurt and tangy lime), but feel free to tone it down if you’re not a fan of spice.
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.