Butternut Squash and Mushroom Tacos Recipe

1. Heat 1 tablespoon of olive oil in a large sauté pan.

2. Add the butternut squash, then sauté for 6 to 8 minutes or until tender, stirring occasionally.

3. Transfer the squash to a separate plate using a slotted spoon, then set aside.

4. Add the remaining 1 tablespoon of oil to the sauté pan.

5. Add the mushrooms and serrano, and sauté for 4 to 5 minutes or until the mushrooms are cooked.

6. Add the garlic, then sauté for an additional 2 minutes, stirring frequently.

7. Stir the butternut squash in with the mushrooms, then season with salt, pepper and cumin to taste.

8. Remove from heat and set aside.

9. Warm the tortillas for a few seconds each in the skillet.

Chipotle Lime Crema:

1. Add the yogurt, chipotle chile, garlic, lime juice, and salt to a food processor blender. Pulse until combined.

To Assemble:

1. Layer two corn tortillas together, then top with some of the butternut mixture.

2. Sprinkle with cilantro, white onions, and a sneeze of lime, if desired.

3. Drizzle with the crema, serve, and enjoy!