Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 278kcal 13%
Fat 13g 20%
Saturated Fat 3g 15%
Carbohydrates 32g 10%
Fiber 4g 16%
Sugar 6g 12%
Protein 9g 18%
Cholesterol 10mg 3%
Sodium 434mg 18%

Percent Daily Values are based on a 2,000 calorie diet.

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Butternut Squash and Mushroom Tacos

Name: Butternut Squash and Mushroom Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons olive oil, divided; 2 cups finely diced butternut squash (about 1/2 of a large butternut squash that has beenpeeled 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

Prep 15m

Cook 15m

Total 30m

This Butternut Squash and Mushroom Tacos recipe features finely diced butternut squash and mushrooms sautéed in olive oil with serrano pepper and garlic. Served in corn tortillas with chipotle lime crema and your choice of toppings, these tacos are a delicious and satisfying vegetarian meal.

Nutrition Facts

Butternut Squash and Mushroom Tacos

Ingredients

Taco Ingredients

Chipotle Lime Crema Ingredients

Steps

Nutrition Facts

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