Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (pepitas), is—shhhhh—vegan. Don't tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema or our Cumin-lime crema, but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook's tip: Some markets sell butternut squash already peeled and seeded and ready to go.
Recipe information
Yield
Makes about 12 tacos; serves 4 to 6
Ingredients
Cashew Crema:
Pumpkin Seeds:
Filling:
Preparation
Step 1
To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
How would you rate Butternut Squash, Kale, and Crunchy Pepitas Taco?
Leave a Review
Reviews (27)
Back to Tophaven't made this yet but it looks fantastic
Anonymous
st petersburg fl
9/7/2023
Cut the salt way back. Especially the crema, way too salty- disappointing. Also too much oil for the pumpkin seeds, made them greasy. Might be better to dry toast them . But we enjoyed the taco change and it's a good vegan recipe. Will make again with the changes.
arida
NC
10/26/2020
Some of the best tacos I ever had, veggie or otherwise. Cut the salt as per everyone's advice. Will definitely make again.
dvm1984
Vienna, VA
6/6/2020
Loved this so much! I did recognize that the crema called for too much salt (having ruined a very labor intensive meal in the past, with too much salt) so I used half that but it does need more than you would think to balance the lime juice. It was more prep than I like but worth it. I bought pre-cut squash and then cut it up smaller than they called for. I cut it up to size it looked in the picture a bit smaller than 1/2 inch. No need for salsa. Omitted the onion because I detest them. Oh, I only cooked a half recipe and then the next night it took me only the time it takes to cook the squash and kale - 10 min. Make extra pipettes - they are yummy and you will run out. Husband loved. I loved.
honeycakes
Sonoma
7/25/2019
pretty good but the cashew crema was inedible with 2 tsp salt. Maybe 1/2 t would have been enough. I see now that I made it that this is a common complaint, and it was a bummer because everything else turned out well.
andy_andersen
Hamilton, ON
11/26/2018
I'm going to echo other reviewers here, but I can't not review this recipe! It was FANTASTIC!! My meat-loving husband was skeptical but was SO overcome by how much he loved these tacos! He said he could eat them over and over again, and I'm sure we will. I doubled the squash part of recipe after reading other reviews to ensure we had leftovers. I kept the crema quantity the same and used flour tortillas as we're not a big fan of corn tortillas and it made the perfect amount for the package of 8. I don't measure salt, so just used my instinct which was likely about half of what the recipe called for and it was perfect. Also, I soaked the cashews, fried the pepitas, toasted and ground the cumin and cubed the butternut squash the night before, which made the night of cooking a breeze. I wouldn't say it was more effort than other recipes I make. Well worth it!
lnhalverson
Seattle, WA
11/12/2018
Yum! Easy and delicious! I didn't have cumin seeds, so I just used 3/4 tsp of ground cumin. I put a lid on the pan while cooking the butternut squash because I felt that otherwise it wouldn't cook through. I'd do that again. The cilantro and salsa were great toppings!
abcooks4u
Boston, MA
10/27/2018
See Related Recipes and Cooking Tips
89 Vegetarian Dinner Party Mains for Easy Entertaining
Whether for an elegant dinner party or a last-minute hang, it’s easy to put vegetables front and center.27 Taco Recipes for Tuesdays and Everyday
With these all-star recipes, every day can be taco day.31 Butternut Squash Recipes You’ll Absolutely Fall For
These autumnal dishes highlight the natural sweetness of butternut squash.13 Vegetarian Tacos That Don’t Skimp on Flavor (or Toppings)
Nothing like a squeeze of lime to propel you out of your dinner rut.Our 43 Best Kale Recipes
The vitamin-packed leafy green is popular for a reason: It’s delicious. Here are some of our favorite ways to enjoy it.103 of Our Best Vegan Recipes
You’ll love these meat-free, dairy-free dishes—whether you’re vegan or just looking to eat a bit more sustainably.89 Winning Winter Squash Recipes
Butternut, acorn, delicata, pumpkin, and more: the gang's all here.Our 61 Best Pumpkin Recipes
There's no reason to stop at pie.31 Dinner Recipes to Help You Eat Less Meat and Dairy
It's easy (or at least easier) to eat mostly plants when all the good stuff's at the market. But what about when it's cold out?
