Butternut Squash and Mushroom Tacos

Butternut Squash and Mushroom Tacos Recipe | gimmesomeoven.com #glutenfree

I’m pretty sure that I have eaten my weight in tacos over these past few weeks visiting Austin.  And some crazy good ones, at that.  But today’s recipe is actually one that was inspired by my trip to visit Utah last month.

Yes, Utah.  In addition to being the home of some of my favorite blogging friends, I have learned over the past few years that Utah is also home to some killer good restaurants.  And of course, my host during my time in Salt Lake City — Miss Foodie Crush herself  — definitely knows how to pick ’em.  In just a few days, we managed to circle the culinary globe, indulging in everything from Mexican to French to Japanese to Korean and more.  It was such a treat, and I was stuffed.  But one of my favorite meals ended up being on my last day there, just before heading to the airport, when we gathered a group of blogging friends together for lunch at a place that specialized in my favorite food group — tacos.

The restaurant was called Luna Blanca, and should definitely be on your list if you ever travel to Salt Lake.  Why?  Well, the atmosphere was casual and fun, their chips and salsa rocked, and I basically wanted to order every taco on their menu.  When the moment of decision came, though, I decided to go with the daily special that the server recommended — butternut squash and mushroom tacos.

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And I’m so glad I did.

Butternut Squash and Mushroom Tacos Recipe | gimmesomeoven.com #glutenfree

The butternut and mushroom tacos were perfecto.

I mean, let’s be real, I’m not quite sure how you could ever go wrong with butternut.  But when paired with rich portobellos, fresh cilantro, onions, peppers, cheese, and crema, let’s just say I was butternutty for how crazy good these guys were.  It was fresh and healthy Mexican food at its best.

So of course, as food bloggers do, I had to run home and try making them myself.

Butternut Squash and Mushroom Tacos Recipe | gimmesomeoven.com #glutenfree

Unfortunately, I wish I had taken better notes on the tacos at Luna Blanca.  I couldn’t remember if the veggies were roasted or sauteed, what kind of peppers they used, and what on earth was in the sauce on top.  But I’m pretty sure that the recipe I improvised turned out to be pretty spectacular, so they’re at least close.  :)

Since I feel like I’m always roasting butternut squash, I thought I would try something different and make these tacos 100% on the stovetop.  So I finely diced a bunch of butternut squash, baby bella mushrooms, garlic, and some serrano peppers (or you can use jalapeno peppers if you want less heat).  Then I stir-fried the squash until tender, set it aside, and stir-fried the remaining ingredients until they were cooked.  These pictures don’t even quite do that skillet justice — the colors were beautiful!

Butternut Squash and Mushroom Tacos Recipe | gimmesomeoven.com #glutenfree

Then I warmed some tortillas on the skillet, and served the mixture up street-taco style with some fresh cilantro and diced onions and a squeeze of lime.

OH.

And I whipped up a tasty little chipotle crema (Greek yogurt-style) to go on top, which you must do.

Butternut Squash and Mushroom Tacos Recipe | gimmesomeoven.com #glutenfree

So simple and straightforward.  But super good.

The flavors of the butternut and mushrooms come through, made all the more delicious after sauteeing them with the garlic and serrano.  The street taco toppings are as good as ever.  And the smoky chipotle crema ties everything together perfectly.

Plus, they’re naturally gluten-free if you make them with corn tortillas.
Butternut Squash and Mushroom Tacos Recipe | gimmesomeoven.com #glutenfree

But the best part?  I know that whenever I make these tacos again, I’ll be reminded of the wonderful meal (thanks, Luna Blanca) and the even more wonderful friends (yes you, Annelise, Dara, Heidi, Kelley, and Maria) that inspired them.  Cheers, friends!

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Butternut Squash and Mushroom Tacos

These butternut squash and mushroom tacos are made with simple ingredients, and full of the most delicious flavor!

Ingredients:

Taco Ingredients:

  • 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

Chipotle Lime Crema Ingredients:

  • 1/2 cup Greek yogurt or sour cream
  • 1 chipotle chile in adobo sauce
  • 1 clove garlic
  • 1 tablespoon lime juice
  • pinch of salt

Directions:

To Make The Tacos:

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.

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.

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.

To Make The Crema:

Add all 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.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Butternut Squash and Mushroom Tacos Recipe | gimmesomeoven.com #glutenfree

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21 comments on “Butternut Squash and Mushroom Tacos”

  1. Thinking about getting out my Mexican outfit from the basement to celebrate this springy taco’s. Loving the idea of mushroom and butternut squash taco’s, could eat tacos every night. They make you want to P, A, R, T. Need some food blogger friends who live closer to um, reap the benefits of good food because we are clearly an “ordering takeout” street! 

  2. Squash in TACOS?! This is my LIFE.  I am obsessed with all things squash related, but would have never ever taco-fied them.  Plus, I haven’t tried the restaurant version, SO even if yours isn’t exactly right, I would NEVER know ;) Pinned!

  3. I love all these ingredients–I’m sure these are spectacular!  

  4. Now that the deep winter is upon us I seem to have forgotten about squash. But all those delicious tastes came flooding back after seeing these. They look healthy and DeLish!

    Happy Wednesday!

  5. This looks so fresh and delicious! Definitely going to give it a try  :)

  6. Ooooh girl, these tacos look perfect! Loving the pop of green- you can’t have a taco without cilantro or lime, amIright? And squash is the perfect way to celebrate the warmth of winter flavors within a zesty and bright dish! 

  7. Sounds like a great trip and the tacos looks AMAZING! So pretty, girl. Love the combo, too!

  8. (1) I’m so glad you just referenced Utah! My hubs and I are going there next month and Heidi (Foodiecrush) and Maria (Two Peas) have already given me some recommendations. I’m going to make sure this is on the list. Any recommendations from you while you were there?
    (2) You are totally nominated for the Better Homes & Gardens Everyday Eats blogger!!! I voted for you and How Sweet Eats multiple times! Well deserved if you win!!

  9. Those tacos look incredible! I love all those great flavors :D

  10. Tortilla are just a conveyance like bread. I forget that at times. Fun recipe and the cream sauce—Wow!

  11. I love tacos and the fact that they are healthy means you get to have an extra margarita…..or 2! :-)

  12. Looks like I better get back over to Luna Blanca and take those notes for you. However, I think yours are pretty right on target either way. Great spending time with you and eating our way through SLC. Happy taco-ing!

  13. I can’t wait to try the butternut squash & mushrooms tacos! I am always willing to try a healthier version of Mexican dishes, however, do you have it pinned somewhere on your Pinterest blog/account so that I can repin it? Thank you for sharing this, along with so many of your other wonderful recipes!!!

  14. These look and sound wonderful! 

  15. to yums ( thumbs) up!!!!  I invite you to share at the Thursday Favorite Things blog hop ( you can link up through Sat) hugs

  16. Man, I need to get my husband to eat mushrooms. These look a-maz-ing.

  17. Made this last night and the whole family loved it! Luckily a tripled the recipe so there was plenty for seconds and thirds! I also added avocado slices and that paired very well! My husband declared if vegetarian always tasted like this he’d be hooked and my Mom just kept smiling! The crema was the perfect little kick to the whole meal! Merci beaucoup!

  18. I cannot wait to make these tonight! Genious… sweet potatoes on tacos!

  19. My lot in life must be curmudgeon. After battling rains and pests and weeds all summer long, I finally got to see my butternut squashes producing. So naturally I start looking for recipes to enjoy the fruits of my labor. A quick google search yields several interesting recipes, including one for tacos. As I begin to read, I realize like anything off the food network, all the recipes I am coming across require ingredients that can only be found by talking to a black market dealer with connections in Morocco. Butternut tacos sounds like a wonderful idea so I strive on, till I stumble across this page. The recipe sounds simple, the ingredients can be found in any store, except wait. Cotija cheese. Let me look that up….. (from wikipedia) “is a seasonal cheese and is of limited production. Cotija cheese is produced only during the months of July through October because the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season, giving the cheese its unique color and flavor. Queso Cotija is an artisan cheese made by hand, thus every cheese has something unique.”
    I can’t wrap my mind around the recipes I find. Seriously. Why does every recipe have to call for angel feathers, orphan tears or a round of hand-crafted, limited production cheese from, wherever. You win today food snobs, I’m going to go slather my garden fresh squash in butter, fry the heck out of it and pray for death to come swiftly in the form of a cholesterol induced myocardial infarction.

  20. I made this last night with some alterations; roasted the squash because I like the sweetness it brings out and I added 1/2 cup of diced onion to the mushrooms when I cooked them (I like that combo of flavors). I really liked the meal and wanted to say thanks for sharing your recipe!