Butternut Squash, Kale, and Crunchy Pepitas Taco

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

These vibrant butternut squash and kale tacos offer a sophisticated plant-based twist on a Mexican favourite. The sweetness of the tender roasted squash is perfectly balanced by the earthy, slightly bitter notes of the kale, while toasted pumpkin seeds add a satisfying crunch. A zesty, homemade cashew crema provides a luxurious finish, proving that vegan cooking can be just as creamy and indulgent as traditional dairy-based recipes.

A fantastic option for a healthy midweek dinner or a relaxed weekend gathering, this recipe is packed with seasonal vegetables and plant-based protein. The components can be prepared in advance, making it an easy way to introduce more nutritious, whole-food ingredients into your diet. Serve with plenty of fresh coriander and a squeeze of lime for a bright, clean flavour profile.

Ingredients for Butternut Squash, Kale, and Crunchy Pepitas Taco

90g raw cashews
1 כפית זרעי כמון
90ml freshly squeezed lime juice (from about 3 limes)
60ml water
2 כפיות מלח כשר
2 teaspoons vegetable oil
80ml raw hulled pumpkin seeds
1/4 כפיות פלפל קאיין
1/4 כפיות מלח כשר
2 כפות שמן צמחי
180ml finely chopped yellow onion
1 clove garlic, minced
675g 1/2-inch-diced butternut squash
1 כפית אבקת צ'ילי
2 כפיות מלח כשר
4 cups finely chopped kale
Corn tortillas, warmed, for serving
Chopped white onion, chopped fresh coriander, and salsa of choice, for serving (optional)

How to make Butternut Squash, Kale, and Crunchy Pepitas Taco

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 chilli 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, coriander, and salsa. To assemble each taco, invite guests to spoon about 120ml 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, coriander, and salsa.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.