Recipe courtesy of Tia Mowry
Episode: Spicy L.A.
Roasted Butternut Squash Tacos with Avocado Hummus
55 min
35 min
4 to 6 servings
55 min
35 min
4 to 6 servings


  • 1 pound butternut squash, cut into 1-inch cubes
  • 4 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons ground cumin 
  • 1 teaspoon chili powder 
  • 1 teaspoon smoked paprika 
  • Juice of 1 lime 
  • Kosher salt and freshly ground black pepper
  • 1 bunch (about 4 leaves) kale, stemmed, cut in chiffonade
  • One 15-ounce can chickpeas, rinsed and drained 
  • 1 large avocado
  • Twelve 6-inch corn tortillas 
  • 8 ounces queso fresco, crumbled 


Preheat the oven to 425 degrees F.

Place the squash on a baking sheet and toss with 2 tablespoons of the olive oil, 1 teaspoon of the cumin, the chili powder, smoked paprika, half of the lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender, 15 to 20 minutes.

Heat the remaining 2 tablespoons olive oil in a nonstick skillet. Add the kale and 1/2 teaspoon salt and saute until wilted, 3 to 5 minutes. Set aside.

In a bowl, combine the chickpeas, the remaining 1/2 teaspoon cumin, the remaining lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash until chunky. Add the avocado and mash again until fully combined.

To assemble the tacos: Spread 1 tablespoon of the avocado hummus on a tortilla, top with 1/4 cup of the roasted squash and some sauteed kale. Sprinkle with queso fresco.


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