Butternut Squash, Kale, and Crunchy Pepitas Taco

Name: Butternut Squash, Kale, and Crunchy Pepitas Taco
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: ⅔ cup raw cashews; 1 teaspoon cumin seeds; 6 tablespoons freshly squeezed lime juice (from about 3 limes); ¼ cup water; 2 teaspoons kosher salt; 2 teaspoons vegetable oil; ⅓ cup raw hulled pumpkin seeds; ¼ teaspoon cayenne pepper; ¼ teaspoon kosher salt; 2 tablespoons vegetable oil; ¾ cup finely chopped yellow onion; 1 clove garlic, minced; 3 cups 1/2-inch-diced butternut squash; 1 teaspoon chile powder; 2 teaspoons kosher salt; 4 cups finely chopped kale; 12 pieces Corn tortillas, warmed, for serving; ½ cup Chopped white onion; ½ cup chopped fresh cilantro; 1 cup and salsa of choice; for serving (optional)

A healthy and flavorful vegetarian taco featuring roasted butternut squash, wilted kale, and toasted pumpkin seeds (pepitas), served with a creamy cashew lime crema. Perfect for a nutritious Mexican-inspired meal.

6 servings

1 hr 34 min

Published October 4, 2025

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Ingredients

•⅔ cup raw cashews
•1 teaspoon cumin seeds
•6 tablespoons freshly squeezed lime juice (from about 3 limes)
•¼ cup water
•2 teaspoons kosher salt
•2 teaspoons vegetable oil
•⅓ cup raw hulled pumpkin seeds
•¼ teaspoon cayenne pepper
•¼ teaspoon kosher salt
•2 tablespoons vegetable oil
•¾ cup finely chopped yellow onion
•1 clove garlic, minced
•3 cups 1/2-inch-diced butternut squash
•1 teaspoon chile powder
•2 teaspoons kosher salt
•4 cups finely chopped kale
•12 pieces Corn tortillas, warmed, for serving
•½ cup Chopped white onion
•½ cup chopped fresh cilantro
•1 cup and salsa of choice
•for serving (optional)

Cooking Instructions

1.
To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
60 min
2.
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.
5 min
3.
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.
5 min
4.
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.
5 min
5.
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.
12 min
6.
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.
2 min
7.
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.
5 min

Ingredients

•⅔ cup raw cashews

•1 teaspoon cumin seeds

•6 tablespoons freshly squeezed lime juice (from about 3 limes)

•¼ cup water

•2 teaspoons kosher salt

•2 teaspoons vegetable oil

•⅓ cup raw hulled pumpkin seeds

•¼ teaspoon cayenne pepper

•¼ teaspoon kosher salt

•2 tablespoons vegetable oil

•¾ cup finely chopped yellow onion

•1 clove garlic, minced

•3 cups 1/2-inch-diced butternut squash

•1 teaspoon chile powder

•2 teaspoons kosher salt

•4 cups finely chopped kale

•12 pieces Corn tortillas, warmed, for serving

•½ cup Chopped white onion

•½ cup chopped fresh cilantro

•1 cup and salsa of choice

•for serving (optional)

Cooking Instructions

To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.

60 min

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.

5 min

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.

5 min

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.

5 min

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.

12 min

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.

2 min

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.

5 min