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Butternut Squash, Kale and Pumpkin Seed Tacos

  • Prep 15 min
  • Total 30 min
  • Ingredients 11
  • Servings 4

Ingredients

1
lb butternut squash, cut in chunks
2
tablespoons vegetable oil
Salt and pepper, to taste
1
sprig thyme
1/3
white onion, finely sliced
12
corn tortillas
1/2
cup sour cream
2
kale leaves, shredded
3
tablespoons pumpkin seeds
1/2
cup Monterey Jack cheese or queso fresco, coarsely shredded
2
strips fried bacon, cut into small pieces

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

I like to use raw kale, but you might also stir-fry it in hot oil before adding it to each tortilla.

I have too much fun with taco recipes. These tacos not only combine all my favorite flavors, but also a range of textures: soft, crunchy not to mention salty and sweet touches… marvelous. When I prepare my own tortillas, I prefer to make them extra thick and smaller than the standard ones, although not quite as thick as the Salvadorian tortillas. When there are leftovers, they go well with so many other meals. But if making homemade tortillas isn’t your thing, purchase them readymade and call it good. Don’t forget to serve with avocado and tomatoes. And different hot sauces, even though these tacos are so delicious, I doubt you’ll need to add anything else. Enjoy!

In place of the fried bacon, add strips of roasted chicken or crumbled chorizo.

Directions

  • 1 Heat a frying pan. Drizzle the chunks of acorn squash with 1 tablespoon of oil and season with salt and pepper. Cook, flipping the squash once. Add the thyme leaves. Remove squash once fully cooked and set aside.
  • 2 Add the remaining oil to the hot frying pan and cook the onion until golden but not dry.
  • 3 Add a dollop of sour cream to the middle of each tortilla. Arrange the squash, white onion and shredded kale in the tortilla and sprinkle with pumpkin seeds. Add shredded cheese and bacon bits.
  • 4 Serve immediately, 3 tortillas per serving.

I have too much fun with taco recipes. These tacos not only combine all my favorite flavors, but also a range of textures: soft, crunchy not to mention salty and sweet touches… marvelous. When I prepare my own tortillas, I prefer to make them extra thick and smaller than the standard ones, although not quite as thick as the Salvadorian tortillas. When there are leftovers, they go well with so many other meals. But if making homemade tortillas isn’t your thing, purchase them readymade and call it good. Don’t forget to serve with avocado and tomatoes. And different hot sauces, even though these tacos are so delicious, I doubt you’ll need to add anything else. Enjoy!

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

I have too much fun with taco recipes. These tacos not only combine all my favorite flavors, but also a range of textures: soft, crunchy not to mention salty and sweet touches… marvelous. When I prepare my own tortillas, I prefer to make them extra thick and smaller than the standard ones, although not quite as thick as the Salvadorian tortillas. When there are leftovers, they go well with so many other meals. But if making homemade tortillas isn’t your thing, purchase them readymade and call it good. Don’t forget to serve with avocado and tomatoes. And different hot sauces, even though these tacos are so delicious, I doubt you’ll need to add anything else. Enjoy!