Squash And Kale Tacos With Goat Cheese And Crispy Onions - cooking recipe

Ingredients

1 small butternut squash (any winter squash may be substituted, except for spaghetti)
5 tablespoons olive oil - divided per below
1/2 teaspoon + pinch salt
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 medium onion, vertically sliced
4 cups (approximately) kale, torn/chopped into small pieces - equivalent to approximately 1 bunch of kale (any leafy green can be substituted, suggest avoiding collard greens, dandelion greens and similarly strong flavored greens)
2-3 cloves garlic, minced
4 oz. goat cheese, crumbled (feta would work well too)
4 soft corn tortillas

Preparation

Cut squash in half, place face down in baking dish with 1/2 inch water. Bake for 30 minutes at 350 F.
Remove squash from oven and allow to cool. Peel and cut into 1/2 inch cubes.
Toss squash cubes in 2 tbs. olive oil, 1/2 tsp. salt, 1/2 tsp. cumin and 1/2 tsp. cayenne. Spread on cookie sheet and bake for 20 minutes at 350 F, flipping cubes w/ spatula after 10 minutes.
Heat 1 tbs. olive oil in pan, add onions and saute till soft and start to brown/crisp
In a second pan, heat remaining 2 tbs. olive oil. Add minced garlic and pinch of salt. Sautee till fragrant, add torn kale, tossing so coated evenly in oil and garlic. Cook 1-3 minutes till kale cooked through to desired level.
Steam tortillas 1 minute to heat and soften.
Layer as follows:
Squash
1/4 of kale
1/4 crumbled goat cheese
1/4 crispy onions

Note: you may not use all the squash in layering the tacos, depending on the starting size of the squash. Increase quantities of other layer ingredients to make more tacos, or leftover squash is good mixed with cooked quinoa and some crumbled goat cheese.