This unique combination was delicious. I was skeptical about the raw collards, but they were awesome with this!
- 1 medium butternut squash (1 1/2 – 2 1/2 lbs)
- 1 onion, chopped
- 1 heaping Tbsp cumin
- 1 heaping tsp paprika
- 1 clove garlic, minced (you need another in the second list)
- 1 cup green lentils, rinsed
- 2 cups water
- 1 tsp salt
- 1 clove garlic, minced
- 2 1/2 Tbsp fresh lime juice
- 1 cup super packed cilantro, chopped
- 1 1/2 cup diced cabbage
- 1/8 tsp salt
- 1 Tbsp olive oil, optional
- 1 bunch collards
- 1 package corn tortillas (taco size)
- 1 avocado, chopped
You have two choices here with the butternut squash. Choice 1 is you peel and cube it. Which is a pain. Choice 2 was an experiment and it worked! I pierced the squash several times with a fork and baked it at 425 for about 20 minutes (just sitting on the rack) until the skin was starting to bubble and the flesh was starting to get soft. Then, I removed it from the oven, cut it in half, peeled and cubed it (about 1/2″ cubes). The peeling was a thousand times easier – some of the skin you could just pull off with your hands (carefully since it’s hot!). Otherwise, the skin came off easily with a peeler. And cubing was way easier, too! Don’t forget to discard the seeds and strings.
In a soup pot, saute onion. Once starting to soften, add cumin, paprika, and garlic. Saute a few minutes more. Then add lentils, water and salt. If your squash is completely raw, add it now too. Cover, bring to a boil, and simmer on low. If your squash is baking for easier peeling and cubing, add the cubes to the lentils once it is ready. Total simmer time is about 40 minutes or so.
While the lentils and squash are simmering, combine the second list of ingredients in a bowl.
Once lentils and squash are tender to your liking, you are ready to assemble your tacos! Warm a corn tortilla on a griddle. Top with a collard leave (stem/rib removed). Top with some lentil and squash mixture. Top with the cilantro mixture. Finally top with avocado or any other topping of your choice. Enjoy!!
Inspired by this recipe.