This gluten-fee vegan tacos recipe is perfect for fall. You'll love the combination of flavors in kale butternut squash tacos - sweet, savory, spicy and lots of crunch!
Toss diced squash with olive oil and taco seasoning. Roast for 25-30 minutes, or until easily pierced with a fork.
While the squash is cooking, make the slaw by blending together the tomatillos, vinegar, lime, mayo, and jalapeno in a blender or food processor until smooth. Toss the dressing with the cabbage, apple, cranberries, and cilantro. Season with salt to taste.
Tear the kale into bite sized pieces. Place on top of the squash and continue to roast for 10-15 minutes, until most of the kale leaves are crunchy.
Serving size: 2 tacos
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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