Healthy Recipe: Veggie Tacos with Butternut Squash, Kale & Pepitas

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Veggie Tacos with Butternut Squash, Kale & Pepitas

There’s more than one way to stuff a veggie taco. We love smoky mushrooms and chiles, and cauliflower is so cool right now, but rolling into fall, you won’t be able to resist this oven-roasted combo. Sweet winter squash plays well with pleasantly bitter dark greens, and toasty pumpkin seeds take it over the top.

Ingredients

For the spiced pepitas:
1 cup (4 oz/60 g) hulled raw pepitas (pumpkin seeds)
1 teaspoon olive oil
1 teaspoon maple syrup
½ teaspoon ground chile
Salt and freshly ground pepper

1 small butternut squash, peeled, seeded, and diced
2 teaspoons olive oil, or as needed
1 bunch kale (about 8 large leaves)
½ yellow onion, thinly sliced
1 or 2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano

8 small corn tortillas
Sour cream or cashew cream

Instructions

Preheat the oven to 350°F (180°C). Place the pepitas in a bowl. Drizzle with the 1 teaspoon olive oil and maple syrup, sprinkle with the chile, season with salt, and toss to coat. On a large rimmed baking sheet, spread the coated pepitas. Bake until golden and toasty, about 15 minutes, stirring once halfway through. Pour the pepitas onto a plate, set aside, and let cool.

Increase the oven temperature to 450°F (230°C). On the same baking sheet, mound the butternut squash. Drizzle with 1 teaspoon of the olive oil, toss to coat, and spread. Season with salt and pepper. Roast until tender and crispy at the edges, about 20 minutes.

While the butternut is roasting, prep the kale: Remove the stems by running a paring knife on either side of the thick center vein, and discard. Thickly slice the leaves crosswise to create wide ribbons.

In a large sauté pan over medium-high heat, warm the remaining 1 teaspoon olive oil.  Add the onion and sauté until tender, about 7 minutes. Add the garlic, cumin, and oregano and stir until fragrant, 1 minute. Add the kale leaves and cook until wilted, 5 minutes, adding a little more olive oil, if necessary. Season with salt and pepper.

Add the roasted butternut to the pan and stir to combine. Taste and adjust the seasoning, if necessary. Warm the tortillas in a small dry skillet or wrap in a clean towel and microwave for 15 seconds. Place the tortillas on plates and smear each tortilla with a spoonful of sour cream. Top with the butternut and kale mixture, sprinkle with the spiced pepitas, and serve warm.

Makes 4 servings

Nutrition Facts (per serving)

Calories 443
Protein 17 g
Total fat 25 g
Saturated fat 5 g
Carbs 48 g
Fiber 10 g
Sugar 8 g
Sodium  68 mg
* Using sour cream

 

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Hungry for more? Discover more quick and easy weeknight dinners, with healthy taco recipes and healthy burger recipes.

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