Butternut Squash Kale and Crunchy Pepitas Taco

Ingredients

• 2/3 cup raw cashews
• 1 teaspoon cumin seeds
• 6 tablespoons freshly squeezed lime juice (from about 3 limes)
• 1/4 cup water
• 2 teaspoons kosher salt
• 2 teaspoons vegetable oil
• 1/3 cup raw hulled pumpkin seeds
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 3/4 cup finely chopped yellow onion
• 1 clove garlic, minced
• 3 cups 1/2-inch-diced butternut squash
• 1 teaspoon chile powder
• 2 teaspoons kosher salt
• 4 cups finely chopped kale
• Corn tortillas, warmed, for serving
• Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)

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