Butternut Squash Mushroom Tacos with Chimichurri
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Two Peas & Their Pod · by Maria Lichty★ 4.8 (4)

Butternut Squash Mushroom Tacos with Chimichurri

NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 25%
CARBS 55G36% OF CAL
12G FIBER0G ADDED10G INTRINSIC33G OTHER10G TOTAL SUGAR
FAT 42G62% OF CAL
7G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash and mushrooms seasoned with cumin and chili powder, served in corn tortillas with fresh chimichurri, avocado, and cabbage. A flavorful vegetarian taco with plenty of texture and depth from the herb sauce.

mainmexicantacodairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ½ cup packed cilantro
  • ¼ cup packed flat-leaf parsley
  • 2 teaspoons fresh oregano
  • 1 shallot (finely chopped)
  • 3 garlic cloves (minced)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon (kosher salt)
  • ¼ teaspoon black pepper
  • 1/3 cup extra-virgin olive oil
  • 4 cups cubed butternut squash (3/4-inch pieces)
  • 16 oz baby bella or cremini mushrooms (halved)
  • 4 tablespoons olive oil (divided)
  • 1 ½ teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Corn tortillas
  • Sliced avocado
  • Thinly sliced red cabbage
  • Crumbled queso fresco
PREP
15M
SODIUM
860MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.