Roasted butternut squash and kale tacos topped with crunchy pepitas.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.95 · €1.99/serving
- 2 teaspoons flaky kosher saltEst. price €0.04–€0.08
- 2 teaspoons high-quality vegetable oil (such as extra virgin olive oil)Est. price €0.03–€0.06
- 1/4 teaspoon spicy cayenne pepperEst. price €0.02–€0.05
- 1/4 teaspoon kosher salt (adjust to taste)Est. price €0.01–€0.03
- 2 tablespoons vegetable oil (for cooking)Est. price €0.08–€0.18
- 2 teaspoons kosher salt (divided)Est. price €0.04–€0.08
- 4 cups finely chopped nutrient-rich kale (massage with a bit of oil to soften)Est. price €1.20–€2.40
- 2/3 cup whole raw cashews (soak in water for a creamier texture)Est. price €1.80–€3.20
- 1/4 cup pure water (room temperature)Est. price €0.00–€0.01
- 3/4 cup finely minced yellow onionEst. price €0.15–€0.30
Steps
- 1Prepare the crema by soaking the raw cashews in enough room-temperature water to cover them completely for a minimum of 1 hour. Afterward, drain the cashews and set them aside for later use.
- 2Heat cumin seeds in a small, heavy skillet over medium heat for approximately 1 minute until they become aromatic. Once toasted, allow them to cool down before grinding them into a fine powder using a spice grinder.
Cultural note
The combination of butternut squash, kale, and pepitas in tacos reflects a fusion of Mexican and modern American cuisine. Tacos are a traditional Mexican dish that has been adapted and reinvented in various culinary traditions.
Seasonal note
Butternut squash and kale are typically in season during the fall and winter months, making this dish perfect for cozy autumn dinners or hearty winter meals.
Health note
This dish is a good source of vitamins A, C, and K, which support immune function, skin health, and bone strength. It is also rich in fiber and healthy fats from cashews and pumpkin seeds.
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