Butternut Squash and Collard Tacos

Recipe Author: Conne Ward Cameron

This recipe will work with all kinds of greens. Just chop the greens finely. It’s adapted from a recipe in “Tacolicious” by Sara Deseran and Joe Hargrave.


Cashew Crema: 2/3 cup raw cashews 1 teaspoon cumin seeds 6 tablespoons freshly squeezed lime juice (from about 3 limes) 1/4 cup water 2 teaspoons kosher salt Filling: 2 tablespoons vegetable oil 3/4 cup finely chopped yellow onion 1 clove garlic, minced 3 cups 1/2-inch-diced butternut squash 1 teaspoon chipotle chile powder 2 teaspoons kosher salt 4 cups very finely chopped collards Corn tortillas, warmed, for serving Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)


To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.

Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.

In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed.

Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.

To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.

Add the collards and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.

Serve with the tortillas, crema, onion, cilantro, and salsa.