Butternut Squash, Kale, and Crunchy Pepitas Taco

Ingredients for Butternut Squash, Kale, and Crunchy Pepitas Taco

• 90g raw cashews

• 1 teaspoon cumin seeds

• 90ml freshly squeezed lime juice (from about 3 limes)

• 60ml water

• 2 teaspoons kosher salt

• 2 teaspoons vegetable oil

• 80ml raw hulled pumpkin seeds

• 1/4 teaspoons cayenne pepper

• 1/4 teaspoons kosher salt

• 2 tablespoons vegetable oil

• 180ml finely chopped yellow onion

• 1 clove garlic, minced

• 675g 1/2-inch-diced butternut squash

• 1 teaspoon chilli powder

• 2 teaspoons kosher salt

• 4 cups finely chopped kale

• Corn tortillas, warmed, for serving

• Chopped white onion, chopped fresh coriander, and salsa of choice, for serving (optional)

How to make Butternut Squash, Kale, and Crunchy Pepitas Taco

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 chilli 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, coriander, and salsa. To assemble each taco, invite guests to spoon about 120ml 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, coriander, and salsa.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.