Ingredients

1 roasted acorn squash

1/4 cup pumpkin seeds

pinch of salt and paprika

1 tbsp olive oil

1/2 cup onion, diced into 1/4-inch pieces

1 clove garlic, minced

10 stems kale, remove the thick stems and roughly chop leaves into 1-inch pieces

1/2 cup water

1/2 tsp ancho chili powder

1/8 tsp salt

corn tortillas (number varies depending on the size and how stuffed you want the tacos)

sour cream (or cashew cream)

2 tbsp cilantro, finely chopped

fresh lime

Directions

1.  Cut the acorn squash into thin half moon slices (~1/4-inch thin).  I leave the skins on because they are edible and I like the texture, but you can remove the skin if you prefer.

2.  Heat a small skillet on medium heat.  Add the pumpkin seeds to the dry skillet and toast, stirring constantly for ~5 minutes until they just barely start to turn brown.  Transfer to a small bowl and toss with a pinch of salt and a pinch of paprika.

3.  Heat the olive oil in a large skillet on medium heat.  When hot, add the onions and cook for ~3 minutes, until they soften.  Add the garlic and cook for 1 minute.  Add the kale, water, salt, and ancho chili powder.  Cook for 15 minutes, stirring occasionally, until the kale is completely wilted and tender.  Remove the kale from the heat and add the lime juice.

4.  Assemble the tacos:  Heat a skillet on high (I use cast iron).  Place a tortilla on the skillet and let it cook for 30 seconds - 1 minute.  Flip and heat the other side for 30 seconds - 1 minute.  There should be a few dark spots on both sides. Spread a thick layer of the sour cream / cashew cream down the middle of the tortilla.  Place a few spoonfuls of kale on top of the sour cream / cashew cream.  Layer 2 acorn squash slices on top of the kale.  Sprinkle a teaspoon of pepitas on top.  Garnish with cilantro and a squeeze of lime.