---
title: Roasted Cauliflower and Squash Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-cauliflower-and-squash-tacos-5820b3dbb0a360118300df42
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Spicy
  - Veggie
  - Tacos
rating: 4.5
rating_count: 657
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Creamy butternut squash and roasted cauliflower create a festive feast
  - theme: Ease of prep
    text: Simple roasting method makes this an easy weeknight meal
image: "https://images.recipes.furrysalamander.com/roasted-cauliflower-and-squash-tacos.avif"
---
Wash and dry all produce. Preheat oven to 425 degrees. Place @cauliflower florets{1%unit} on one #baking sheet{} and @butternut squash{1%unit} on another. Sprinkle @chili powder{1%tsp} and @cumin{1%tsp} evenly over both baking sheets. Drizzle squash with 2 tsp @honey{1%tbsp} and as much of the @chili flakes{1%tsp} as you would like.

Toss cauliflower and squash with a large drizzle of @olive oil{1%tbsp} and a pinch of @salt{1%pinch} and @pepper{1%pinch}. Put baking sheets in oven and roast until veggies are golden brown and tender, ~{20%minutes}, tossing once halfway through.

Finely chop @parsley{1%unit}. Cut @lime{2%unit} into wedges, reserving 2 wedges for serving. Mince @garlic{2%cloves}.

In a #medium bowl{}, combine 1/3 cup @yogurt{1%cup}, minced garlic, half the parsley, and a few squeezes of lime. Season with salt and pepper. Stir in 1 TBSP @water{1%tbsp} to thin out crema.

With ~{5%minutes} left to go on veggies, wrap @flour tortillas{4%unit} in aluminum foil and place in oven to warm.

Spread each tortilla with yogurt crema and top with cauliflower, squash, @feta cheese{½%cup}, and a sprinkle of parsley. Plate tacos and serve with a lime wedge.