Butternut Squash and Mushroom Tacos
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6-8 tacos
- 2 tablespoons olive oil, divided
- 2 cups finely diced butternut squash (about 1/2 of a large butternut squash that has been peeled and seeded)
- 8 ounces baby bella or button mushrooms, finely diced
- 1 serrano pepper, stem removed and thinly sliced (*I recommend using a seeded jalapeno instead, if you prefer less heat)
- 3 cloves garlic, peeled and thinly sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly-ground black pepper
- 1/8 teaspoon ground cumin
- corn tortillas
- for serving: chopped fresh cilantro, diced white onions, lime wedges, crumbled cotija cheese
- 1/2 cup Greek yogurt or sour cream
- 1 chipotle chile in adobo sauce
- 1 clove garlic
- 1 tablespoon lime juice
- pinch of salt
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Preparation
Chef’s notes
These tacos are naturally gluten-free if made with corn tortillas.
The recipe was inspired by a dish at Luna Blanca, Salt Lake City.