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2 In Fall/ Main Dishes/ Recipes/ Videos

Squash + Chickpea Tacos with Chipotle Slaw

Squash + Chickpea Tacos with Chipotle Slaw | The Gray Boxwood

Squash + Chickpea Tacos with Chipotle Slaw | The Gray Boxwood

Fall flavors aren’t only found in baked goods. I know, I know; we all love those delicious, cozy fall flavors wrapped up in desserts that make us want to stack pumpkins, jump in a pile of leaves and pick some apples. But fall is also great for cooking too! Winter squash are one of my favorite produce items to use because they’re extremely versatile. And that versatility translates to tacos as well! While these tacos would work quite for Cinco de Mayo, they’re perfect for fall.

As you may notice, many of my recipes are meatless. No, I’m not vegetarian but I don’t eat a lot of meat. These are substantial without meat, but chicken would be a great addition. Either way you eat them, they’re a unique and delicious way to enjoy fall!

Squash + Chickpea Tacos with Chipotle Slaw
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For the squash + chickpea mixture
  1. 1 15-ounce can chickpeas
  2. 1 pound (about 2 cups cubed) butternut squash
  3. 2 tablespoons vegetable oil
  4. 1 teaspoon salt
  5. 1 teaspoon ground cumin
  6. 1 teaspoon smoked paprika
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon onion powder
  9. 8-10 corn tortillas
For the slaw
  1. 4 cups shredded cabbage
  2. 1 cup diced sweet pepper
  3. 1/2 cup diced onion
  4. 1/2 cup Greek yogurt
  5. 2 tablespoons fresh lime juice
  6. 1 tablespoon chipotle pepper purée
  7. 1/2 teaspoon salt
  8. 1-2 tablespoons honey
For the squash + chickpea mixture
  1. Preheat oven to 425 degrees.
  2. Rinse and drain chickpeas and set aside.
  3. Peel squash, remove the seeds with a spoon and cut into 1/2-inch cubes.
  4. Place prepared squash and chickpeas on a large sheet pan. Drizzle with oil and top with salt, cumin, paprika, chili and onion powder. Mix together and spread to an even layer.
  5. Bake in preheated oven until the squash is tender (not mushy) and the chickpeas are crispy, 15-20 minutes.
  6. Remove from oven and let cool slightly. While cooling, make the slaw.
For the slaw
  1. Shred or thinly slice the cabbage into a large bowl.
  2. Add the pepper and onion.
  3. Top with yogurt, lime juice, chipotle, salt and honey.
  4. Stir together and taste. Adjust for sweetness or spice.
To assemble tacos
  1. Assemble tacos using corn tortillas, squash and chickpea mixture, prepared cabbage, sour cream, queso fresco (or feta cheese) and fresh limes.
The Gray Boxwood http://www.thegrayboxwood.com/
Squash + Chickpea Tacos with Chipotle Slaw | The Gray Boxwood

Squash + Chickpea Tacos with Chipotle Slaw | The Gray Boxwood

Squash + Chickpea Tacos with Chipotle Slaw | The Gray Boxwood

Video and images by The Gray Boxwood

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  • Mona
    September 27, 2017 at 2:05 PM

    Can’t wait to try these! As a vegan family, we’ll leave off the cheese, but I love all the spices and flavors.

  • Chris Savage
    October 15, 2017 at 12:18 PM

    Is the chipotle pepper purée something you buy? Just found your site! Made the pumpkin brownies for company today, can’t wait to try them!