Butternut Squash and Mushroom Tacos

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Gimme some Oven

Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(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

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Step 1

Heat 1 tablespoon olive oil in a large saute pan. Add butternut squash, and saute for 6-8 minutes or until tender, stirring occasionally. Transfer the squash to a separate plate using a slotted spoon, and set aside.

Step 2

Add the remaining 1 tablespoon oil to the saute pan. Add mushrooms and serrano, and saute for 4-5 minutes or until the mushrooms are cooked. Add the garlic and saute for an additional 2 minutes, stirring frequently. Stir the butternut squash in with the mushrooms, then season with salt and pepper and cumin to taste. Remove from heat and set aside.

Step 3

Warm the tortillas for a few seconds each in the skillet, if you would like. Then assemble the tacos by layering two corn tortillas together, topped with some of the butternut mixture, sprinkled with cilantro/onions/lime if you would like, and then drizzled with the crema.

Step 4

To make the crema: Add all crema ingredients to a food processor blender, and pulse until combined. Or, just finely chop the chipotle in adobo, and stir it in with the other ingredients until combined.