Butternut Squash, Kale & Toasted Pine Nut Tacos

I’m in love with all things butternut squash right now! And these tacos were good enough to convince me to be vegan….! I’m in the process of an elimination diet right now and today I added back cashews. I smothered my tacos in cashew crema and i’m hoping my body reacts okay to it! Fingers crossed!

INGREDIENTS

Cashew Crema:

  • 2/3 cup raw cashews

  • 1 teaspoon cumin seeds

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

  • 1/4 cup water

  • 2 teaspoons kosher salt

    Pine nuts:

  • 1 teaspoons olive oil

  • 1/3 cup raw pine nuts

  • 1/4 teaspoon Cajun spice

  • 1/4 teaspoon kosher salt

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Filling:

  • 2 tablespoons olive oil

  • 3/4 cup finely chopped red onion

  • 1 clove garlic, minced

  • 3 cups 1/2-inch-diced butternut squash (super easy if you buy it frozen)

  • 1 teaspoon chipotle chilli powder

  • 2 teaspoons kosher salt

  • 4 cups finely chopped kale

  • Corn tortillas, warmed, for serving

  • Chopped white onion, chopped fresh cilantro, for serving (optional)

 

DIRECTIONS

  • To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve. ( if you don’t have time for this step it still turns out delicious) 

  • 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. ( if you don’t have the seeds, ground will do)

  • In a blender or mini food processor, 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 pine nuts, mix all ingredients in a bowl then broil them till browned.

  • 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 chipotle 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, pine nuts, onion & cilantro.

    Adapted from epicurious.