How To Make Butternut Squash and Mushroom Tacos
Whip up a unique and flavorful lunch meal with our loaded tacos recipe! It comes with tender squash, mushroom, and lime crema for a tasteful dish.
Heat 1 tablespoon of olive oil in a large sauté pan.
Add the butternut squash, then sauté for 6 to 8 minutes or until tender, stirring occasionally.
Transfer the squash to a separate plate using a slotted spoon, then set aside.
Add the remaining 1 tablespoon of oil to the sauté pan.
Add the mushrooms and serrano, and sauté for 4 to 5 minutes or until the mushrooms are cooked.
Add the garlic, then sauté for an additional 2 minutes, stirring frequently.
Stir the butternut squash in with the mushrooms, then season with salt, pepper and cumin to taste.
Remove from heat and set aside.
Warm the tortillas for a few seconds each in the skillet.
Chipotle Lime Crema:
Add the yogurt, chipotle chile, garlic, lime juice, and salt to a food processor blender. Pulse until combined.
Layer two corn tortillas together, then top with some of the butternut mixture.
Sprinkle with cilantro, white onions, and a sneeze of lime, if desired.
Drizzle with the crema, serve, and enjoy!
- Calories: 232.57kcal
- Fat: 5.87g
- Saturated Fat: 1.43g
- Monounsaturated Fat: 3.30g
- Polyunsaturated Fat: 0.51g
- Carbohydrates: 45.04g
- Fiber: 1.25g
- Sugar: 39.01g
- Protein: 2.58g
- Cholesterol: 3.19mg
- Sodium: 307.41mg
- Calcium: 76.67mg
- Potassium: 260.72mg
- Iron: 0.79mg
- Vitamin A: 325.67µg
- Vitamin C: 20.28mg
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