Preheat the oven to 425 degrees and read through the entire recipe.
To prepare the beets, first cut off both the top stem and bottom. Peel the beets. Next carefully dice the peeled beets into 1 inch pieces and place the diced butternut squash in a separate medium sized Pyrex glass pan. Lastly, drizzle the ½ Tablespoon of olive oil over the diced beets and ensure all the pieces are flat and evenly coated.
To prepare the butternut squash, cut off both the top stem and bottom of the butternut squash. Peel the butternut squash and carefully cut it in half, vertically. Next using a large spoon, scoop out the inner seeds and soft stringy insides. Lastly dice the peeled butternut squash into 1 inch pieces and place them flat in a large 9x13 Pyrex glass pan. The larger the cubes of butternut squash, the longer it will take to cook.
In a small bowl, mix the ½ teaspoon chili powder, ½ teaspoon paprika, cumin, ½ teaspoon, ½ teaspoon garlic powder, ½ teaspoon sea salt and 2 Tablespoons olive oil. Then drizzle the mixed seasoning on the oiled on the butternut squash, tossing the butternut squash to ensure all of the pieces are evenly coated in the oiled seasoning. Leave out some of these seasonings out as they'll be used to make the lime cream sauce.
Place both the unseasoned but lightly oiled beets and the seasoned and oiled butternut squash in the oven. Cook them both for 30-40 minutes or until both the beets and butternut squash is soft and roasted. The beets will probably roast sooner than the butternut squash and will likely need to be removed from the oven before the butternut squash is fully cooked. Both the roasted beets and butternut squash should be soft and tender and easy to cut when fully cooked. If not, continue to cook them in the oven for about 5-10 minutes, watching them closely so they don't burn.
Be careful when removing either the beets and butternut squash from the oven, as sometimes the extra moisture in the beets and butternut squash will cause them to steam and the steam will be released upon opening the oven.
Make the lime cream sauce while the beets and butternut squash is roasting. Combine the plain yogurt and sour cream in a small bowl, stirring in the zest, lime juice and adding the ½ teaspoon chili powder, ¼ teaspoon paprika, ⅛ teaspoon cumin. Stir everything together and refrigerate the lime cream sauce for later.
Once fully cooked, take both the roasted beets and butternut squash out of the oven and let them cool for 5-10 minutes.
Before the roasted beets and butternut squash are fully cooled, place corn tortillas in the oven to warm for 1-2 minutes (longer if your oven is turned off).
Bring together all of the ingredients to make your tacos on the warm corn tortillas, combining the roasted beets with the seasoned roasted butternut squash, and placing some of the lime cream sauce and garnish of your choice on top and enjoy!