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Butternut Squash, Kale, and Crunchy Pepitas Taco recipe

kept byjetcech
recipe byEpicurious

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
2 teaspoons vegetable oil
1/3 cup raw hulled pumpkin seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
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 chile powder
2 teaspoons kosher salt
4 cups finely chopped kale
Corn tortillas, warmed, for serving
Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)



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