Table of Contents
  1. Watch how to make these chickpea tacos:
  2. Squash & Chickpea Tacos with Chipotle Slaw Recipe

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 is one of my favorite produce items to use because it’s 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!

Watch how to make these chickpea tacos:

Squash & Chickpea Tacos with Chipotle Slaw

5 from 3 votes

Ingredients

For the squash & chickpea mixture

  • 1 15-oz can chickpeas
  • 1 lb butternut squash (about 2 cups cubed)
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp onion powder
  • 8-10 corn tortillas

For the slaw

  • 4 cups shredded cabbage
  • 1 cup diced sweet pepper
  • ½ cup diced onion
  • ½ cup Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp chipotle pepper purée
  • ½ tsp salt
  • 1-2 tbsp honey

Instructions
 

For the squash & chickpea mixture

  • Preheat oven to 425°F.
  • Rinse and drain chickpeas and set aside.
  • Peel squash, remove the seeds with a spoon and cut into ½-inch cubes.
  • 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.
  • Bake in preheated oven until the squash is tender (not mushy) and the chickpeas are crispy, 15-20 minutes.
  • Remove from oven and let cool slightly. While cooling, make the slaw.

For the slaw

  • Shred or thinly slice the cabbage into a large bowl.
  • Add the pepper and onion.
  • Top with yogurt, lime juice, chipotle, salt and honey.
  • Stir together and taste. Adjust for sweetness or spice.

To assemble tacos

  • Assemble tacos using corn tortillas, squash and chickpea mixture, prepared cabbage, sour cream, queso fresco (or feta cheese), and fresh limes.

Nutrition

Serving: 1taco
Course Main Course
Cuisine Mexican
Difficulty Intermediate
Method Cooking
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

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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2 Comments

  1. 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!