Fun Stuff

Butternut Squash, Kale, and Crunchy Pepitas Tacos

 

Serves 4 to 6

INGREDIENTS

Cashew Crema

⅔ cup raw cashews

1 teaspoon cumin seeds

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

¼ cup water

2 teaspoons kosher salt

Pumpkin Seeds

2 tablespoons vegetable oil

⅓ cup raw hulled pumpkin seeds

¼ teaspoon cayenne pepper

¼ teaspoon kosher salt

Filling

2 tablespoons vegetable oil

¾ cup yellow onion, finely chopped

1 clove garlic, minced

3 cups butternut squash, ½-inch-dice

1 teaspoon chile powder

2 tablespoons kosher salt

4 cups kale, finely chopped

Corn tortillas, warmed, for serving

Garnishes: chopped white onion, chopped fresh cilantro, and salsa of choice (optional)

PREPARATION

 

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

  2. Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder (or coffee grinder), and grind finely.

  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 it has a creamy consistency. Pour into a serving bowl and set aside.

  4. To prepare 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. 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 an additional minute. Add the squash and sauté for 6 to 7 minutes, just until the squash starts to soften. Season with the chile powder and salt.

  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.

  7. To assemble each taco, invite guests to spoon about ½ 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.

Have you ever made a newspaper pot to start seedlings? 

Sanzuma
(510) 599-9621
lori@sanzuma.org
Sanzuma foundation is a project of Bay Area Community Resource
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