Butternut Squash and Kale Tacos

• 2 tablespoons vegetable oil
• 3/4 cup finely chopped yellow onion
• 1 clove garlic, minced
• 3 cups 1/2-inch-diced, peeled butternut squash (or do as I do and substitute sweet potatoes)
• 1 teaspoon chile powder (I used ground ancho chile; it’s milder than other chiles)
• 1/2 tsp ground cumin
• 2 teaspoons kosher salt
• 4 cups finely chopped kale (or other greens of your choice – such as chard or even arugula)
• 1 T lime juice
• Corn tortillas, warmed, for serving
• 1/2 c roasted and salted pumpkin seeds (pepitas)
• Sour cream or Mexican crema, chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)

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, cumin, and salt.

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

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