Butternut Squash, Kale, and Crunchy Pepitas Taco From 'Tacolicious'

This may be a vegan taco, but only incidentally. [Photograph: Alex Farnum]
This taco, featured in Sara Deseran and Joe Hargrave's new cookbook of recipes from their San Francisco restaurants, Tacolicious, only goes to show how versatile and inspiring a waiting tortilla can be. Sure, you could fill it with braised pork or charred chicken, but it can be equally good piled with well-seasoned veggies. It seems the trick is to be thoughtful about the flavors, of course, and also the textures. There's only a few bites to a taco, and you get all the components in each one, so you don't want a messy jumble. What you do want is sweet squash and kale, creamy, tangy cashew crema, and toasty, spicy pumpkin seeds, each element distinct but harmonious. It's a vegan taco, but only incidentally.
Why I picked this recipe: It seemed so California, and a nice respite from all the meaty fillings in the book.
What worked: I loved the interplay of flavors and textures, and appreciated how healthful and nourishing it was.
What didn't: The instructions read to cook the squash a minute beyond the point of when it begins to soften. This left too much crunch for my taste. I understand they don't want it mushy—a little firmness should remain—but it just felt a tad undercooked. I also found the crema to be aggressively tangy.
Suggested tweaks: I would cook the squash until it is just soft throughout, then proceed with the recipe. I'd also dial back the lime juice in the crema to 1/4 cup, and add more to taste. And just to note: the recipe calls for chile powder, which is referring to ground dried chilies, not the seasoning mix labeled chili powder.
Thanks to our friends at Ten Speed Press, we have 5 copies of Tacolicious to give away this week.
Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.
- Yield:Makes about 12 tacos; serves 4 to 6
- Active time: 45 minutes
- Total time:1 hour 20 minutes
- Rated:
Ingredients
- Cashew Crema
- 2/3 cup raw cashews
- 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
-
1.
To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
-
2.
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. -
3.
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. -
4.
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.
-
5.
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.
-
6.
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. -
7.
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.
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