Butternut Squash & Kale Tacos

One of the most frustrating parts of spending almost a week at my parents’ house was lack of access to my kitchen.  Sure, I could cook in their kitchen… but they don’t cook the same way I do (they eat meat at every meal; I am a vegan), so they don’t have the same ingredients or utensils.  It was easier just to work with easily prepared foods (pasta & sauce in a jar) than to really cook.  Consequently, I didn’t get nearly enough fruits and veggies into my diet, unless sweet potato tater tots count as a veggie.  They do, right?

Tonight, I kicked the veggies into high gear.  We started out with a salad (just basic stuff–baby romaine, grape tomatoes, cucumber & mushrooms) before we put the munchkin to bed.  Then came the headliner–butternut squash & kale tacos!  Even Amy, who believes kale to be her sworn enemy, liked them.  And they are super simple to make:

Buy a package of frozen butternut squash.  It comes pureed, so you don’t have to do anything to it except heat it in a pan with a little cardamom and cinnamon.  Once it has thawed, add a can of cannellini beans (rinsed).  The beans give the butternut squash mix some texture and some protein.

Break the kale up into smallish pieces.  I heated a little bit of olive oil in a wok on high heat.  I threw the kale in for a few minutes, until it was bright green and getting crispy on the edges.

I am really into wheat & corn hybrid tortillas right now, so I used those in soft taco size. Squash first, then kale, and top it off with sliced jalepeños*.  Tasty.

*Disclaimer:  We use the jar kind. If you light yourself on fire using fresh jalepeños, it is totally not my fault.

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One Comment on “Butternut Squash & Kale Tacos”

  1. A Tablespoon of Liz Says:

    This sounds so good! I’ve never put squash in tacos before, but it sounds amazing!


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