I created this recipe for leftover carnival squash, and it works great for a large group! You can make this recipe ahead or serve immediately. It’s very easy and only takes about an hour to prepare.
If you use my recommended ingredients, this recipe is 100% organic and vegetarian. If you use corn taco shells, there is some grain but no wheat.
| Prep Time | 1 hour |
| Cook Time | 40 minues |
| Servings |
people
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Ingredients
Filling
- 3-5 winter squash delicata, carnival, butternut, acorn
- 1-2 bunches green kale
- 1/4 cup extra virgin olive oil I use California Olive Ranch
- 1 tbsp chili powder
- 1/2 tsp cinnamon
Sauce & Toppings
- 1/2 cup Mexican Crema or grass fed sour cream
- 1/4 cup mayonnaise I make mine at home
- 1 tbsp Siracha
- 1/4 wedge cabbage red or green
- 1 cup grass fed jack cheese grated
Shells
- 1 pack corn tortillas I buy them hot and fresh at the Mexican market
Ingredients
Filling
Sauce & Toppings
Shells
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Instructions
Filling
- Preheat the oven to 375F
- Peel the squash, remove seeds and chop into small 1/2 inch cubes. Spread evenly on a cookie sheet.
- De-stem and wash kale. Pat dry. Chop and add to the cookie sheet.
- Sprinkle vegetables with chili powder, cinnamon, salt and pepper.
- Drip EVOO over veggies and toss to cover thoroughly.
- Place the cookie sheet in oven and cook until squash is tender, about 30 to 40 minutes.
Sauce & Toppings
- Mix the crema, mayonnaise and Siracha, then place in a squirt bottle.
- Thinly slice cabbage wedge and place in a bowl.
- Grate cheese and place in a bowl.
Assembly
- Heat or cook taco shells in an iron skillet.
- Fill each taco shell with vegetable mixture, then top with cabbage, cheese and sauce.
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