Butternut squash and Kale tacos
Servings Prep Time
6Tacos 10minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
6Tacos 10minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
Filling
Instructions
  1. Mince up onion/shallots and garlic While mincing, have sauteepan heat up.
  2. Sautee garlic and onion/shallots in olive oil until brown (about 3 minutes)
  3. Add in butternut squash and saute until tender. Pierce with fork to confirm tenderness – it should easily go through the squash. While squash is cooking, wash/rinse (I use a salad spinner to get my kale completely dry) and tear up the kale into pieces. Just rip the leaves off the stem. Chuck the stems.
  4. Once the butternut squash is tender, add in the kale. If desired, add in a bit more olive oil. Sprinkle cayenne pepper, salt and pepper and stir occasionally. I can’t handle spicy, so I am very frugal with the spice. Add to your desired taste.
  5. Once kale is cooked to desired texture, remove mixture from heat. Taste and apply additional seasoning, if desired.
  6. Clean out saute pan (or use clean pan) to heat up the tortillas, flipping on each side
  7. Spoon part of the mixture onto the tortilla. Sprinkle crumbed goat cheese on top. If desired, add additional toppings (such as avocado) onto tortillas.
Recipe Notes