We are trying to eat more dairy-free! This was a qualified success in that 3 of us did enjoy this. The other one immediately asked us to remove the leaves, but after some prodding did eat one full taco (with leaves) before asking for something else. For a picky kid, that's pretty good.
The porportions of the cashew crema are really off though, I am trying to fix it with this update.
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Butternut Squash, Kale, and Crunchy Pepitas Taco
from epicurious
Ingredients
- Cashew Crema:
- 2/3 cup raw cashews
- 1/2 teaspoon cumin seeds (I just used cumin)
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- Pumpkin Seeds:
- 2 teaspoons vegetable oil
- 1/3 cup raw hulled pumpkin seeds
- 1/4 teaspoon cayenne pepper (I left this out for the kids)
- 1/4 teaspoon kosher salt
- Filling:
- 2 tablespoons vegetable oil
- 3/4 cup finely chopped yellow onion
- 1 clove garlic, minced
- 3 cups 1/2-inch-diced butternut squash (1 very small squash)
- 1 teaspoon chile powder (I left this out for the kids)
- 2 teaspoons kosher salt
- 4 cups finely chopped kale (1 bunch)
- Corn tortillas, warmed, for serving
- Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)
Preparation
- To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
- 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. Taste for seasonings and add more salt if desired. Pour into a serving bowl and set aside.
- 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 (if using) and salt and set aside.
- 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 (if using) 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, 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.