If you started snatching up butternut squash the moment they hit produce stands, this vegan taco recipe is for you. Golden cubed butternut squash and leafy kale are sauteed with garlic and chili powder, then tucked into corn tortillas and topped with toasted pumpkin seeds. Top with vegan cheese or go the extra mile and DIY cashew crema by soaking raw nuts in water for an hour, then blitz with cumin and lime juice. Get the recipe here.
This article appears in October 2015.