Creamy Kale & Spinach Squash Tacos

Creamy Kale & Spinach Squash Tacos

In Washington, DC there is an amazing vegetarian taco shop call Chaia. The restaurant is located in a quaint little house in Georgetown and the interior design begs to be instagrammed. Chaia’s Farm to Taco tag line is certainly one that I can get behind. They serve a rotating selection of seasonal tacos however, the Creamy Kale and Potato taco is served year round and for good reason. I could eat this taco every day and never be disappointed.



I had to try to make this wonderful creation for myself, but honestly, I have no idea how they get it so creamy. I gave it my best effort and I think i got pretty close. And then I decided to take this taco to the next level the only way I know how… add it an egg on it!



Creamy Kale & Spinach Squash Tacos

  • Servings: 1
  • Print

a creamy fall squash taco made infinitely better with an egg on top


    – 1 TBSP Olive Oil + 2 tsp, divided
  • 1 small Delicata squash or half an Acorn squash
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, chopped
  • 3 cups Kale, chopped stems removed
  • 3 cups spinach, chopped
  • 1 cup skim milk
  • 1 TBSP whole wheat flour
  • 1 oz fontina cheese
  • 2 small wheat/corn tortillas
  • optional: 1-2 eggs


  1. Preheat the oven to 350 degrees.
  2. Slice squash into half inch thick rounds, scoop out the seeds.
  3. Drizzle 1 tsp of olive oil on squash, place in the oven for 25 minutes.
  4. Place a medium sized pot on the stove on medium and add 1 TBSP of olive oil, garlic, and onions.
  5. Let garlic sweat for a couple of minutes.
  6. Add the kale and spinach and cook for 5-8 minutes.
  7. Once the kale and spinach is wilted, add milk and continue to stir gently.
  8. After 5 minutes add the flour and continue to stir until ingredients thicken.
  9. Take the pot off the heat.
  10. Slice the fontina cheese and place on top of the tortilla. Add the tortilla directly on the oven shelves for 2 minutes. (You can also heat them up in a toaster oven on the bake setting).
  11. Take the squash out of the oven (after 25 minutes).
  12. To assemble the tacos, add the creamy kale and spinach to the tortilla (cheese already melted). Add 2-3 slices of squash and mash with a fork.
  13. Optional: But not really- Cook 1-2 eggs over easy. Add on top of the tacos.
  14. Enjoy!


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