Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale,
Ingredients 2 pounds butternut squash, peeled, halved and seeded 3 tablespoons extra-virgin olive oil 1 large red onion, finely chopped 1 clove garlic, minced 2 tablespoons water 1 tablespoon tomato