Butternut Squash and Kale Tacos



  • 2 tablespoons high heat cooking oil
  • 3 cloves garlic, minced
  • 1 butternut squash, peeled, seeded, and chopped to bit size pieces
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 cups roughly chopped kale
  • corn tortillas, warmed for serving
  • Optional toppings: pumpkin seeds, feta cheese, sour cream

Pico De Gallo

  • 3 tomatoes, seeds removed and diced
  • ⅓ chopped cilantro
  • ¼ yellow onion, diced
  • 1 jalapeno; finely chopped
  • juice of 1 lime
  • 1 teaspoon kosher salt


  1. Heat oil in large skillet on medium–high heat.  Cook garlic until fragrant and add spices.
  2. Cook squash until tender, stirring regularly (10-15minutes).
  3. Meanwhile, combine pico de gallo ingredients in a medium bowl mix well.
  4. Add kale to skillet and cook covered until it begins to wilt.  May need to work in batches.
  5. Prepare tacos by serving filling in tortillas topped with pepitas, feta cheese, and pico de gallo.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.