Squash, Red Pepper and Kale Tacos

Wednesday, October 28, 2015

Tacos are insanely time consuming when I make them.  I often marinate meat, make a special spice blend when I include Italian sausage, roast vegetables, make homemade tortillas, or sauces to go on them...  Basically, tacos are a huge production in our house.  You would think I would save them for special occasions, but I make them all the time, and love doing it.  Thankfully Adam is a big taco fan, too, and he will try any new taco flavors I throw at him. He is also a huge sport and almost always makes the tortillas.  

These tacos are considerably less time consuming than my average homemade taco, and if you bought the ranch (but you really should make it!) and the tortillas, it would be an incredibly fast and easy dinner.  These are also some of the best tacos I have ever made.  They have very few spices, but the flavors go together marvelously, and the lack of spices really showcases the vegetables.  We couldn't get enough of them!  They really were marvelous! 

If you make them (or any of my recipes) and post them on instagram, I would love it if you  would tag me (@measureandwhisk), so I can see them in action on your table!

Squash, Red Pepper and Kale Tacos:
makes 8 medium sized tacos

1 Tbs olive oil
1/2 butternut squash, peeled, seeded and cubed
1 1/2 - 2 red bell peppers, seeded, cored and diced
salt and pepper, to taste
2 cups of kale (3 or 4 chopped leaves), destemmed and chopped
1/4 cup cheese (cheddar, mozzarella or monterey jack will work), shredded
1/2 cup ranch dressing
8 tortillas

Heat a large frying pan, on the stove over medium heat.  Pour in your oil, then add your squash.  Stir for a minute, ensuring that squash is well-coated in oil, then cover with a lid and let cook for 3 or so minutes.  Uncover and stir, then let it cook, stirring around every 30 seconds to a minute.  Once the squash is beginning to soften, add your diced red pepper and lightly salt and pepper the mixture.  Cover again with the lid, and let cook for another 2 minutes, lifting the cover 2 times to stir.  Check to make sure the squash is soft, then remove from heat.

Build your taco by first shredding cheese over a warm tortilla.  Add your squash/bell peppers, add your kale, then top with ranch dressing.  Enjoy!

1 comment

  1. Oh yum! These tacos look like a perfect meatless weeknight meal!


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