Butternut Squash Tacos with Sauteed Kale - Food Literacy Center

Ingredients

• 1 whole butternut squash peeled and cut into 1″ cubes
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 1 tbsp olive oil
• paprika, oregano, enchilada sauce seasoning mix (optional)
• 1 bunch of kale or chard
• salt to taste
• 1 avocado
• 1 package of blue corn tortillas (I used our locally made Mi Abuelita Bonita Tortillas)