Recipe of the Month: May

BUTTERNUT SQUASH, KALE, AND CRUNCHY PEPITAS TACOS

What better way to ring in the nice weather as well as the prospect of summer in Portland with tacos. The cashew crema is nutty and rich, and carnivorous and vegetarian friends will love this recipe. Soaking the cashews is essential to make the cashew creamy, throw them in water in the morning to help with preparation later!

 

 

What you’ll need:

             Cashew Crema

  • 2/3 cup raw cashewstacos001
  • 1 teaspoon cumin seeds
  • 6 tablespoons freshly squeezed lime juice (from about 3 limes)
  • 1/4 cup water
  • 2 teaspoons kosher salt

             Pumpkin Seeds

  • 2 teaspoons vegetable oil
  • 1/3 cup raw hulled pumpkin seeds
  • 1/4 teaspoon cayenne pepper
  • 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 teaspoon chile powder
  • 2 teaspoons kosher salt
  • 4 cups finely chopped kale
  • Corn tortillas, warmed, for serving
  • Chopped white onion, chopped fresh cilantro, and salsa of choice, 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.

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.

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.

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.

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.

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. Enjoy!

 

Recipe and photo sourced from: Tacolicious, by Sara Deseran and Joe Hargave, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Photographs copyright © 2014 by Alex Farnum.

 

 

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