Name: Butternut Squash and Chickpea Tacos with Avocado Lime Cream Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups butternut squash, chopped into 1/2″ cubes; 1 (15oz) can chickpeas, drained and rinsed; 1 tablespoon taco seasoning; 2 tablespoons avocado oil; 8 corn or flour tortillas (street taco size); 1 large avocado; 1/4 cup sour cream, Greek yogurt, or vegan sour cream; 1 teaspoon salt; 2 teaspoons diced jalapeno (optional)

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If you’re craving a vibrant twist on taco night that’s bursting with color and flavor, you absolutely have to try the Butternut Squash and Chickpea Tacos with Avocado Lime Cream Recipe. This delightful dish brings together the natural sweetness of roasted butternut squash and the satisfying heartiness of spiced chickpeas, all wrapped in warm tortillas and topped with a luscious, tangy avocado lime cream. It’s a perfect harmony of textures and tastes that feels both comforting and fresh, making it a guaranteed crowd-pleaser any day of the week.

Ingredients You’ll Need

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The ingredients for the Butternut Squash and Chickpea Tacos with Avocado Lime Cream Recipe are wonderfully straightforward yet incredibly impactful. Each element plays a vital role in building layers of flavor, texture, and color that will light up your plate and palate.

Butternut squash (2 cups, chopped into 1/2″ cubes): Provides a tender, naturally sweet base that roasts beautifully to bring out caramelized edges.
Chickpeas (1 15oz can, drained and rinsed): Adds a protein-packed, slightly nutty crunch when roasted alongside the squash.
Taco seasoning (1 tablespoon): Infuses the chickpeas and squash with warm, zesty spices that bring that unmistakable taco vibe.
Avocado oil (2 tablespoons): Helps everything roast perfectly without drying out, while adding mild richness.
Corn or flour tortillas (8, street taco size): Your canvas for layering all the delicious fillings, soft and warm.
Avocado (1 large): The star of the creamy lime topping, balancing everything with smoothness and a hint of freshness.
Sour cream, Greek yogurt, or vegan sour cream (1/4 cup): Blends with avocado and lime to create a dreamy, tangy cream sauce.
Salt (1 teaspoon): Enhances all the flavors, making them pop just right.
Diced jalapeno (2 teaspoons, optional): Adds a lively kick if you’re in the mood for some heat.

How to Make Butternut Squash and Chickpea Tacos with Avocado Lime Cream Recipe

Step 1: Prepare and Preheat

Start by preheating your oven to 400 degrees Fahrenheit. This high heat is essential to achieve that perfect roast on your butternut squash and chickpeas, giving them crispy, caramelized edges that are simply irresistible.

Step 2: Chop and Rinse

Chop the butternut squash into evenly sized half-inch cubes to ensure they roast uniformly. Rinse and dry your chickpeas thoroughly—removing moisture is the secret to getting them wonderfully crispy in the oven.

Step 3: Season and Toss

Line a baking sheet with a drizzle of avocado oil, then add the chickpeas and butternut squash. Sprinkle on the taco seasoning, salt, and freshly cracked pepper, tossing everything well so each piece is coated in that flavorful spice blend.

Step 4: Roast to Perfection

Roast your mixture in the oven for 25 to 30 minutes, flipping halfway through so all sides get that golden-browned loveliness. The butternut squash should be tender inside with crispy edges, and the chickpeas delightfully crunchy.

Step 5: Whip Up the Avocado Lime Cream

While the roasting magic happens, it’s time to prepare your luscious avocado lime cream. Mash the avocado together with your choice of sour cream, fresh lime juice, salt, and optional diced jalapeno for a flavorful kick. For a chunkier texture, mix by hand using a fork, or blitz it smooth in a food processor for that silky finish.

Step 6: Assemble Your Tacos

Once your squash and chickpeas have reached optimum roastiness, it’s time to build your tacos. Lay out the tortillas and layer on generous portions of the roasted veggies, then drizzle the avocado lime cream on top. Add fresh cilantro or a splash of hot sauce if you’re feeling adventurous—it’s all about customizing to your taste!

How to Serve Butternut Squash and Chickpea Tacos with Avocado Lime Cream Recipe

The image shows a single layer of light brown chickpeas spread evenly on a white paper towel. The paper towel has a soft, slightly wrinkled texture and occupies most of the frame. The background is a white marbled surface with subtle gray veins running through it, adding a clean and bright feel to the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like chopped cilantro, a squeeze of lime, or thinly sliced radishes add brightness and a lovely crunch. These simple touches not only heighten the freshness but also add visual appeal that makes every bite feel special.

Side Dishes

Pair your tacos with lightly dressed Mexican street corn salad, a zesty black bean and corn salsa, or even a side of cilantro lime rice. These companions complement the warm, roasted flavors and keep the meal vibrant and balanced.

Creative Ways to Present

For a fun twist, serve the roasted butternut squash and chickpeas in crunchy taco shells or folded lettuce leaves for a lighter option. You can also turn this into a taco bowl by layering the ingredients over rice or quinoa, drizzling the avocado lime cream liberally on top.

Make Ahead and Storage

Storing Leftovers

Place any leftover roasted butternut squash and chickpeas in an airtight container and refrigerate for up to 3 days. Keep the avocado lime cream separate in its own container to preserve its fresh flavor and vibrant color.

Freezing

The roasted chickpeas and butternut squash freeze well for up to a month. Spread them on a baking sheet first to freeze individually, then transfer to a freezer-safe bag or container. Avoid freezing the avocado lime cream, as it can separate and lose its creamy texture.

Reheating

Reheat your roasted veggies in a hot oven or skillet to regain their crispy edges—microwaving tends to soften the chickpeas. After warming, add fresh avocado lime cream and assemble your tacos as usual for a delicious second round.

FAQs

Can I make this recipe vegan?

Absolutely! Use vegan sour cream or a plant-based yogurt for the avocado lime cream, and you have a completely vegan-friendly dish that is just as delicious.

What can I substitute for butternut squash?

Sweet potatoes or delicata squash make excellent substitutes—they roast similarly and provide that sweet, soft texture that works perfectly with the chickpeas.

How spicy is this recipe?

The base recipe is mildly spiced, but you can easily control the heat by adjusting or omitting the diced jalapeno and hot sauce according to your preference.

Can I use frozen butternut squash?

Yes, frozen butternut squash works fine; just make sure to thaw and pat it dry before roasting to help it crisp up nicely.

What is the best way to serve the avocado lime cream?

The avocado lime cream is best served fresh, drizzled over the assembled tacos. You can spoon it on for a rustic touch or pipe it elegantly for an impressive presentation.

Final Thoughts

With its perfect balance of savory, sweet, and tangy flavors, the Butternut Squash and Chickpea Tacos with Avocado Lime Cream Recipe quickly becomes a staple for cozy dinners and entertaining alike. It’s wholesome, colorful, and bursting with personality—giving you every reason to make it your next taco night star. I can’t wait for you to try this recipe and fall in love with these vibrant tacos as much as I have!

Butternut Squash and Chickpea Tacos with Avocado Lime Cream Recipe

Ingredients You’ll Need