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1
To make the
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, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
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Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.
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In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.
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5
To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and saute for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.
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To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and saute for about 3 minutes, until softened. Add the garlic and saute for about 1 minute more. Add the squash and saute for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.
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Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
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Serve with the tortillas,
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, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.
