Butternut Squash and Kale Tacos

  • Total Time: 50 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings


  • 1 red onion, diced

    2 Tbsp. neutral oil

    1 butternut squash, peeled and diced (about 3 cups)

    1/4 tsp. salt

    1/2 tsp. black pepper

    2 tsp. chili powder

    3.35 oz. package Plant Boss Southwest Plant Taco Meatless Crumbles

    2 ¼ cups cool water, divided

    4 cups chopped kale


    Queso fresco and roasted pepitas for topping


    1. In large skillet over medium heat, sauté onion in oil for 3–5 minutes.
    2. Add butternut squash, salt, pepper, and chili powder, and cook for an additional 3–5 minutes.
    3. Combine Southwest Meatless Crumbles with 2 cups water and let sit 2–3 minutes.
    4. Add crumble mixture to skillet and cook 15 minutes.
    5. Add 1/4 cup water and kale to skillet. Cook until kale wilts slightly, 1–2 minutes.
    6. Assemble tacos in warmed tortillas: meatless crumbles, squash and kale mixture; top with queso fresco and pepitas.