INGREDIENTS
1 butternut squash, peeled and cut into 2cm cubes
1 can chickpeas, drained and rinsed,
keep the water
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp chilli powder
½ tsp cayenne pepper
Salt & pepper

FOR THE DRESSING
1 cup raw cashews
2 tsp chipotle paste
1 cup of water
1 tbsp maple syrup
1 tsp garlic paste
A pinch of salt

TO SERVE
8 soft tortillas
Sliced gem lettuce
Lime wedges
Pickled red cabbage

METHOD
FOR THE TACOS
Preheat the oven to 180°C.
Place the tortillas on a flat surface.
As a template, use a 12cm saucer or bowl to cut two circles in each tortilla.
(Keep the excesses, you can cut them into strips and bake, great as a salad topper).
Run each piece under slow-running cold water. (You need to moisten each one slightly).
Hang over the oven rack, and bake for 10 minutes or until crisp.
Remove from the oven and allow to cool, standing them upside down.

FOR THE FILLING
Place the cubed butternut squash and chickpeas on a lined baking sheet.
Drizzle with oil, maple syrup, and sprinkle with smoked paprika, garlic powder, chilli powder, cayenne pepper, salt and pepper and toss to coat.
Bake for 20 minutes or until the butternut squash is tender and the chickpeas are brown.

Next, drain the cashews and place them into a food processor with the rest of the sauce ingredients.
Blend on high speed until smooth and creamy.

Place butternut squash and chickpea filling into the centre of each taco, top with sliced lettuce and chipotle crema, and serve with lime wedges and pickled red cabbage.