You know when you try something tasty at a new restaurant and say “I’m totally going to try and make these sometime” and then you go home and sometime never arrives? Yes, that’s what I
often usually do. So last week, I tried the Squash, Kale, Goat Cheese Tacos at Nearly Normals in Corvallis, and said that exact thing. And thanks to my self-imposed January is Cook at Home, No Restaurants month (except for 1x per week), I decided to actually give these tacos a go.
Surprisingly easy to replicate, and so delicious.
Squash Kale Chevre Tacos Recipe
- 6 corn tortillas
- butternut squash (acorn works too)
- Chèvre or feta cheese (2 oz)
- Pico de gallo
- olive oil
- Preheat oven to 400.
- Peel squash and cut into 1″ cubes.
- Toss squash with oil & salt on a cookie sheet, spreading out in a single layer. Cook for about 30 min.
- Lightly fry/heat the corn tortillas in a skillet. Set aside.
- When the squash is almost done, heat olive oil on med in skillet and add several kale leaves. (cover with a lid for a few minutes) Cooking until soft.
- Top tortillas with a layer of squash, kale, chèvre, and pico de gallo
Shortcut: I was told Trader Joes has cubed squash in the freezer section.
These tacos are best with a side of black beans and rice (which I had at the restaurant, but didn’t plan ahead enough when I tried this recipe for myself). Verdict: I think these are my new favorite tacos!
Do you have any favorite restaurant recipes?