Butternut Squash, Kale, and Crunchy Pepitas Taco

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. 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. 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. 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. 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. 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. 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. 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