Cashew and Butternut Squash Taco

Fantastic vegetarian tacos

Active time: 20 minutes • Total time: 40 minutes

Posted on May 09, 2019 by Jack McCann
Tags: vegetarian recipes Newsletter 03-29-2022

Serves 4-6

Quick to make, especially if sauce & seeds are made ahead of time

Easy to make a double batch for left-overs


Cashew Sauce

  • 1 C raw cashews
  • 1 tsp whole cumin seeds
  • 3 limes (can use lemon if you wish)
  • ~1/3 C water
  • 1.5 tsp salt

Pumpkin Seeds

  • Coconut oil
  • 1/2 C raw pumpkin seeds
  • Salt

Taco Filling

  • Coconut oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 butternut squash (or other squash variety), diced small
  • Salt
  • 4 C finely chopped kale (~1/2 bunch)
  • Tortillas



  1. Cover the cashews in water and soak for at least an hour; drain water
  2. Toast the cumin in a dry skillet until darker in color and fragrant; Toss frequently to prevent burning.
  3. Grind finely with a mortar and pestle or a spice grinder
  4. Using a stick or standard blender, blend all sauce ingredients until creamy. Start with less lime juice and salt than called for and add both to taste

    Note: the sauce is even better the next day when the flavors have had time to meld; consider making a day or two ahead of time.

Pumpkin Seeds

  1. Lightly coat a skillet with oil; heat the oil
  2. When the oil is hot, add the pumpkin seeds and saute, stirring frequently, until they brown but do not burn
  3. Remove from bowl and sprinkle with salt

    Note: These are a delicious snack; make extras!


  1. Heat some oil in a large skillet over medium heat
  2. Add onion and saute until softened
  3. Add garlic and stir for one minute
  4. Add squash and saute until softened, stirring occasionally - roughly 10 minutes
  5. Add kale and stir until it wilts. Remove from heat and season to taste with salt

Serve tacos with the filling, seeds, and sauce in tortillas

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