Butternut Squash & Kale Tacos

The taco.

Is there anything more delicious and exciting than a taco?  It can be simple, it can be complex, it can be crunch, it can be soft, it can be sweet, it can be savory, it can be anything you want it to be.  I love making tacos because you can make them different every time if you want.

Back in my childhood taco night was a family favorite. It was a purely American-style taco: crunchy taco shells, ground beef with that packaged taco seasoning, lettuce, tomatoes, cheese, and onions.  And I loved every single one I ate.  I haven’t made those kind in a while, but I still love them.

These days though we all try to be a little more health-conscious and sustainable and grass-fed, and all that.  So while browsing recipes for tacos I figured why not combine a few of my favorite healthy ingredients into one, and put it in a tortilla?  Everything’s better in a tortilla.

Enter kale and butternut squash. Delicious and nutritious by themselves, and a real healthy combo when put together.  I know I’m not the first person to invent the kale and butternut squash taco, but I decided to wing it and see what I could do.

First I cooked up some onions and garlic in a pan, then added cubed butternut squash.  And I didn’t even cheat and buy it pre-cut!


Let that cook for 10 minutes or until the squash is soft.  Then add some chili for spice. Not too much though, you don’t want to burn your mouth off.


Then add a bunch of chopped kale and cook until it’s wilted.


Salt and pepper that up, and your filling’s done!  Easy enough right?

Now for some sauce.  A good taco generally has a nice crema on it, but I actually like using greek yogurt to make a sauce because it’s thicker, and adds a nice tartness to it. The sauce is good enough to be used as a condiment for any sort of dish, if you ask me, though I’m biased.

Combine some plain greek yogurt with lime juice, cumin, salt, pepper, and…Tapatio! Or Cholula.  Or any other hot sauce you think is good.  I like the two of those because they’re smoky and rich in flavor.


Stir, stir, stir, and you have a delicious condiment:


So now, put some of that sauce on a warm tortilla and top with the filling.


Sprinkle a little chopped cilantro and raw onion, for added flavor and texture.


Then when you’re done taking a picture so you can impress all your friends, make two more to join that taco on the plate, because you’re going to want them.


1 onion, chopped
1 clove garlic, finely chopped
3 cups butternut squash, cut in small cubes
1 bunch kale, chopped
chili powder
1 cup greek yogurt
1 teaspoon cumin
1.5 teaspoons Tapatio or other hot sauce
Corn tortillas
chopped onion and cilantro, for garnish


1. Heat 2 tablespoons of oil over medium heat in a large pan.

2. Add onion and cook for 3 minutes. Add garlic and cook for one minute more.

3. Add in butternut squash, and cook for 8-10 minutes, until soft.

4. Salt and pepper to taste, and add 1 teaspoon chili powder.

5. Add chopped kale to pan, and stir together.  Cook a few minutes until kale is wilted.

6. To make the sauce, combine the greek yogurt, cumin, Tapatio, and some salt & pepper.  Stir to combine.

7. Assemble! On a tortilla put some of the sauce, and the filling. Top with onion and cilantro.


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