Roasted Butternut squash and cauliflower tacos with cilantro lime crema

Roasted Butternut squash and cauliflower tacos with cilantro lime crema

Serves 8
45 minutes
1 medium head cauliflower, chopped into small florets
1 medium Butternut squash, cut into 1-in. cubes
2-3 tbsp olive oil
1 tsp smoked paprika
1 tsp Garlic Stir-In Paste
2 tsp Lightly Dried Chili Pepper , divided
1/4 cup non-fat plain Greek yogurt
2 tbsp Cilantro Stir-In Paste
1 tbsp honey
1 lime, juiced, divided
1 (15 oz) can Corn, drained and rinsed
1 (15 oz) can Black Beans, drained and rinsed
1 small tomato, finely chopped
8 Corn Tortillas
4 oz Manchego cheese, shredded

Recipe courtesy of Take A Bite Out of Boca's Shaina Wizov.


Heat the oven to 400 degrees. Toss cauliflower florets and cubed butternut squash with olive oil,  paprika, garlic, and 1 tsp Lightly dried Chili pepper, arrange onto a baking sheet lined with parchment paper or a silicone baking mat.  Roast for 30 minutes or until the vegetables have softened and look charred. While the veggies are roasting, prepare your crema and salsa. When the vegetables are done, allow to cool slightly.



To make the cilantro lime crema :add the yogurt, 1 Tbsp. cilantro Cold Blended Paste, honey, 1/2 the lime juice and remaining 1 tsp chili pepper to a food processor and pulse until smooth. Taste and adjust seasonings.  Season with salt and pepper, if desired.



Combine the corn, black beans, tomato, remaining cilantro stir-in paste and lime juice in a medium bowl and mix well. Refrigerate the crema and salsa; until ready to assemble the tacos.



Turn off the oven and immediately place the corn tortillas on aluminum foil to warm in the still hot oven for 2-3 minutes. Remove the tortillas and start building your tacos.  Serve with Shaina's Creamy Cilantro Avocado Dip.  Enjoy.

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