Spiced Butternut Goan Tacos

Ingredients:

1 butternut squash (peeled and diced into 1-inch pieces)

feta cheese

pepitas (pumpkin seeds or sunflower seeds)

salsa verde (key ingredient: tomatillos)

kale, or julienned cabbage

tortillas or rotis or flaky parantha

Moroccan or Indian spices: 

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground ginger  

1/8 tsp ground cinnamon 

1/8 tsp cayenne pepper

1/8 tsp allspice 

1/4 tsp salt 

1/4 tsp pepper

3 tbsp olive oil

Recipe:

1. Preheat oven to 450 degrees

2. Whisk all spices together in a small bowl

3. Mix squash, olive oil, and spices together in a large bowl (coat evenly)

4. Roast squash in oven (try to make sure the pieces don't touch each other) for 20-30 minutes

5. As soon as the squash is done, take out of the oven and add kale to the top of the squash (to let the kale get a little loose/steamed a bit)

6. Heat tortillas on an iron skillet.  Wait until both sides are fully cooked, then assemble taco on plate.

7. Assembly: place tortilla on plate.  Add two spoonfuls of salsa verde, then a slice or two of feta. Then add spiced squash and top with kale and a few pepitas for garnish.