Squash, Kale, and Chèvre Tacos Recipe

January 5, 2012

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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

Serves 2

  • 6 corn tortillas
  • kale
  • butternut squash (acorn works too)
  • Chèvre or feta cheese (2 oz)
  • Pico de gallo
  • olive oil
  • salt/pepper


  1. Preheat oven to 400.
  2. Peel squash and cut into 1″ cubes.
  3. Toss squash with oil & salt on a cookie sheet, spreading out in a single layer. Cook for about 30 min.
  4. Lightly fry/heat the corn tortillas in a skillet. Set aside.
  5. 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.
  6. Top tortillas with a layer of squash, kale, chèvre, and pico de gallo
  7. Enjoy!

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?