Roasted Spiced Squash & Greens Tacos
Servings Prep Time
10people 1hour
Cook Time
40minues
Servings Prep Time
10people 1hour
Cook Time
40minues
Ingredients
Filling
Sauce & Toppings
Shells
Instructions
Filling
  1. Preheat the oven to 375F
  2. Peel the squash, remove seeds and chop into small 1/2 inch cubes. Spread evenly on a cookie sheet.
  3. De-stem and wash kale. Pat dry. Chop and add to the cookie sheet.
  4. Sprinkle vegetables with chili powder, cinnamon, salt and pepper.
  5. Drip EVOO over veggies and toss to cover thoroughly.
  6. Place the cookie sheet in oven and cook until squash is tender, about 30 to 40 minutes.
Sauce & Toppings
  1. Mix the crema, mayonnaise and Siracha, then place in a squirt bottle.
  2. Thinly slice cabbage wedge and place in a bowl.
  3. Grate cheese and place in a bowl.
Assembly
  1. Heat or cook taco shells in an iron skillet.
  2. Fill each taco shell with vegetable mixture, then top with cabbage, cheese and sauce.