Best 3 Butternut Squash Kale And Crunchy Pepitas Taco Recipes

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Embark on a culinary adventure with our tantalizing Butternut Squash, Kale, and Crunchy Pepitas Taco recipe, a symphony of flavors and textures that will delight your taste buds. This wholesome taco features roasted butternut squash, sautéed kale, and crisp pepitas, all nestled in a warm tortilla. The roasted butternut squash adds a sweet and savory dimension, while the kale provides a burst of freshness and nutrients. The crunchy pepitas add a delightful textural contrast, creating a taco that's both satisfying and indulgent.

Accompanying this main course are two delectable recipes that complement the taco perfectly. The first is a creamy Avocado Salsa, a cool and refreshing condiment that balances the richness of the taco. The second is a tangy Pickled Red Cabbage, a vibrant side dish that adds a pop of color and acidity to the meal.

These recipes are not only delicious but also incredibly versatile. The taco can be customized to your liking, with endless variations of toppings and fillings. Try adding grilled chicken or shrimp for a protein boost, or experiment with different types of salsa and cheese. The Avocado Salsa and Pickled Red Cabbage can also be enjoyed as stand-alone dishes, adding a burst of flavor to any meal.

Whether you're a seasoned taco aficionado or a novice cook looking to impress, this Butternut Squash, Kale, and Crunchy Pepitas Taco, along with the Avocado Salsa and Pickled Red Cabbage, is sure to become a favorite in your culinary repertoire.

Here are our top 3 tried and tested recipes!

BUTTERNUT SQUASH PEPITAS



Butternut Squash Pepitas image

Why should pumpkins have all the fun? You can treat scooped-out butternut squash seeds the same way as pumpkin seeds. One medium squash will give you about 1/4 cup of seeds. Eat them in a couple handfuls or sprinkle on soup or over a salad.

Provided by Food Network Kitchen

Time 1h35m

Yield 1/2 cup

Number Of Ingredients 4

Kosher salt and freshly ground black pepper
1/2 cup seeds from about 2 medium butternut squash
1 teaspoon extra-virgin olive oil
1/4 teaspoon Cajun seasoning or seafood seasoning, such as Old Bay, optional

Steps:

  • Bring a large pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour.
  • Preheat the oven to 325 degrees F.
  • Pat the seeds dry with a paper towel once more. Dump and scatter the seeds onto a baking sheet and toss with the oil, some salt and the seasoning if using. Arrange the seeds in a single layer. Bake, stirring every 5 minutes, until puffy and light golden brown, 15 to 17 minutes (you will also hear them pop in the oven). Let cool on the baking sheet.

KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS



Kale Salad With Butternut Squash, Cranberries and Pepitas image

This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.

Provided by Tara Parker-Pope

Categories     easy, lunch, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 pound butternut squash
5 tablespoons olive oil
Salt and pepper
1 bunch of kale, de-stemmed
1/4 cup apple cider
2 tablespoons cider vinegar
1 tablespoon maple syrup
1/2 cup dried cranberries
1/2 cup pepitas
1/8 teaspoon cinnamon
1 teaspoon brown sugar

Steps:

  • Preheat oven to 400 degrees.
  • Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
  • Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
  • In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
  • Divide the squash and kale onto plates and top with the toasted pepitas.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 20 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 19 grams, TransFat 0 grams

BALSAMIC BUTTERNUT SQUASH WITH KALE



Balsamic Butternut Squash with Kale image

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

Provided by Danielle Walquist Lynch

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 6

Number Of Ingredients 8

12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
  • Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
  • Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g

Tips:

  • To save time, use pre-cut butternut squash and kale. You can find these in the produce section of most grocery stores.
  • If you don't have a grill, you can roast the butternut squash and kale in the oven at 425 degrees Fahrenheit for 20-25 minutes, or until the squash is tender and the kale is wilted.
  • To make the pepitas, simply toast them in a dry skillet over medium heat until they are golden brown and fragrant.
  • For a more flavorful taco, use a variety of toppings, such as salsa, guacamole, sour cream, and cheese.
  • Serve the tacos immediately, while the squash and kale are still warm.

Conclusion:

These butternut squash, kale, and crunchy pepitas tacos are a delicious and healthy way to enjoy a Mexican-inspired meal. They are packed with flavor and nutrients, and they are sure to be a hit with your family and friends. So next time you are looking for a new and exciting taco recipe, give these a try!

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