Butternut Squash and Collard Tacos

To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.

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.

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.

To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.

Add the collards 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.

Serve with the tortillas, crema, onion, cilantro, and salsa.