BUTTERNUT SQUASH, KALE, AND CRUNCHY PEPITAS TACO
Provided by Sara Deseran
Categories Vegetable Brunch Vegetarian Kid-Friendly High Fiber Dinner Lunch Buffet Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 12 tacos; serves 4 to 6
Number Of Ingredients 21
Steps:
- To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
- Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.
- In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.
- To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.
- To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.
- Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
- Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.
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Alex Hengen
[email protected]These tacos were so good! The butternut squash was roasted perfectly and the kale was crispy. The pepitas added a nice crunch and the chipotle crema was the perfect finishing touch. I will definitely be making these again!
Ushsj aPitafi
[email protected]This was a great recipe! The tacos were flavorful and the chipotle crema was a nice touch. I would definitely make this again.
Shubaz Ahmed
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the unique flavors and textures. The butternut squash was soft and sweet, the kale was crispy and slightly bitter, and the pepitas added a nice crunch. The chipotle crema was also
Foyes Nishat
[email protected]This recipe was absolutely delicious! The butternut squash and kale were perfectly roasted, and the pepitas added a nice crunch. I also loved the chipotle crema, which added a bit of heat and smokiness. I will definitely be making this again!