Roasted Butternut Squash and Chickpea Tacos with Cilantro Lime Crema

Roasted Butternut Squash and Chick Pea tacos with cilnatro lime crema

My whole family is in love with these Roasted Butternut Squash and Chickpea Tacos with Cilantro Lime Crema. This is the way healthy food should taste.

I’ve been working on whipping up a ton of healthy comfort food dishes. Why? Because if more people had really delicious healthy food they would eat it. It’s not about being beach ready but just to add some more healthy dishes to my repertoire. These roasted butternut squash and chickpea tacos with cilantro lime crema were soooooooo goooooood. So good!! I’d eat these everyday. Healthy recipes like this make me feel like I’m winning at life.

I’m not a fan of making of two meals to satisfy everyone in my house. So dishes like this that close the gap are exciting. Just to bring you up to speed, the littles need to gain weight and I’m trying to lose weight so eating the same food usually is a no, no. Ugh. So when i’m making them bacon, eggs and homefries in the morning, I’m typically making myself something else (oatmeal, boiled eggs etc). So I love, love, love that I don’t have to do that at dinner too. I make ours (hubby & I) with avocado etc and the littles with all of the fixings.

This recipe really works because of the softness of the butternut squash and the crunch from chick peas. Then add the citrus and fat from the cilantro lime crema … oh it’s heavenly. There are so many layers of flavor that really makes the whole dish come together well. Another reason I like this dish so much is because it’s healthy enough for hubby and I but then we can add a ton of fixings to increase the fat content and protein for the littles. Any time I don’t have to make two dinners it’s a win, win.

Hope your family enjoys it as much as mine did.


Roasted Butternut Squash and Chickpea Tacos with Cilantro Lime Crema

Makes 12 tacos


Taco Ingredients

  • 1 1/2 pounds butternut squash
  • 2 (15 ounce) cans chick peas
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil
  • 12 6-inch soft taco shells/tortilla shells

Cilantro Lime Crema Ingredients

  • 4 ounces of sour cream
  • 4 ounces mayo
  • 1 jalapeño pepper (optional)
  • 2 teaspoons lime juice
  • 1 teaspoon grated lime
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon salt

Additional Toppings: lettuceavocado, red onion, queso fresco, jalapeño, lime juice

Tools: large bowl, large baking sheet, parchment paper, small bowl



Preheat oven to 400 degrees F.

Peel squash, remove seeds and cube.

In a large bowl, add cubed squash, chickpeas and dry ingredients.

Toss until squash and chick peas are coated.

Drizzle olive oil over squash and chick peas and toss until completely coated.

Place squash and chickpeas in one layer on baking sheet and roast in oven for 25 -35 minutes (depending on the size of your cubes).

While squash and chickpeas are roasting make cilantro lime crema.

In a small bowl combine all crema ingredients and place in fridge.

Once squash and chick peas have finished roasting salt to taste.

Spoon squash, chickpea mixture into taco shell. Add your favorite toppings.

We added lettuce, avocado red onion and cilantro lime crema to our with an extra splash of lime. The babies got the works. Including some turkey to increase the protein of the dish.

What toppings are you putting on your taco?

If you like this recipe please share it with your friends and family. You can also leave me comment or share a pic with me. Tag me #elskitchencmfrt on Twitter or @els.kitchencomforts on Instagram. I’m excited to see your chili.



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