Kale & squash tacos are by far one of our favorite types of tacos to make. It’s a delightful fusion of hearty roasted squash, sautéed kale, and a medley of spices, all nestled in warm tortillas. This satisfying, plant-based (minus the delicious crema) dish is a celebration of seasonal ingredients, offering a tasty and nutritious twist on traditional tacos. Be sure to check out our suggested fall pairing at the bottom!

kale & squash tacos

how to make kale & squash tacos


avocado crema (optional) :

  • 2 – 3 avocados 
  • ½ C greek yogurt 
  • 3 limes, juiced 
  • ¼ C water 
  • 1 ½ t cumin 
  • salt & pepper, to taste 

pumpkin seeds :

  • ⅓ C raw pumpkin seeds
  • ¼ t cayenne pepper 
  • ¼ t black pepper 
  • ¼ t salt 
  • 1 t vegetable oil

honeynut squash :

  • 2 honeynut squash, cubed 
  • 2 T extra virgin olive oil 
  • ½ t salt 
  • 1 t cinnamon

filling :

  • 2 T vegetable oil 
  • 4 C kale, chopped 
  • ½ yellow onion, finely chopped 
  • 3 garlic cloves, minced 
  • 1 t chile powder 
  • salt & pepper, to taste 
  • corn tortillas 
  • lime wedges, for topping 
  • goat cheese, for topping 
ingredients for kale & squash tacos


To make the squash, set the oven to 375 degrees and line a baking pan with foil. Next, use a sharp peeler or knife to remove the outer skin before slicing it in half. Remove the seeds and dice the remaining squash into small cubes. Combine the squash into a bowl with oil, salt, and cinnamon. Mix until thoroughly combined. Then roast in the oven for 30 minutes, tossing the squash every ten minutes. 

To make the avocado crema, combine all of the ingredients into a food processor. Blend for at least one minute, until a creamy consistency forms. Pour into a bowl and set aside. 

To make the pumpkin seeds, heat oil in a pan on the stove top over medium heat. Add the pumpkin seeds and saute until golden brown. Make sure to watch and stir the seeds so that they do not burn. Pour the seeds into a bowl with salt, pepper, and cayenne. Mix until thoroughly combined, and set aside. 

To make the filling, heat oil in a large pan on stove top over medium heat. Add the garlic, onions, salt, pepper, and chile powder. Saute until softened. Next add the kale and season with additional salt and pepper. Cook for no more than one minute. Remove pan from heat and add the roasted honeynut squash. Gently mix until all ingredients are combined. 

To assemble taco, spread avocado crema over heated corn tortilla. Next add the kale and squash filling and top with roasted pumpkin seeds. Sprinkle with goat cheese and top with additional lime juice if desired. 


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To make this dish a bit easier, you can always buy seasoned pumpkin seeds. This takes out an entire step of the cooking process. Below we have added a few tips on the best tools you will need to cut a squash :

  • A sharp chef’s knife — If there’s one thing you’re going to invest in for your kitchen, it should be a good quality knife. We love Shun’s classic chef knife!
  • large cutting board — We recommend wood cutting boards because they are safe and easy on the knives. Never cut on a hard stone or glass cutting board, because it will dull and damage your knife over time. 

suggested pairing for kale & squash tacos

Tacos and margaritas? Yes, please! For kale & squash tacos you can’t go wrong pairing it with an apple cider mezcal margarita or a regular apple cider margarita!

kale & squash tacos


Hi there, 
We are Elise and Evan and we're so glad you are here! Cheffing up tasty bites and sips is our love language and we are very happy to share these recipes with you. We both have valuable restaurant experience and have learned a thing or two about making tasty bites and sips. Through Carnelian Cooks we are sharing all of our tips and tricks! Please provide a comment or feedback below on any recipes that you give a try. 

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