Spicy Squash And Portobello Tacos Recipes

BUTTERNUT SQUASH PORTOBELLO TACOS WITH GARLIC SAGE CREAM SAUCE

Steps:

• To Prepare Filling:In a large skillet, heat the olive oil over medium-high heat. Add in the butternut squash pinch of salt. Cook, stirring fairly frequently for about 10 minutes.
• Toss in the minced garlic, cumin, coriander and sage. Add a little more olive oil, if needed.
• Add in the mushrooms and spinach and continue sauteeing for about 5 more minutes.
• To Prepare Garlic Sage Cream Sauce:In a skillet, over medium heat, melt the butter. Add in the sage leaves and mince garlic and cook for about 2 minutes.
• Add in the heavy cream and chicken broth. Cook for about 2 minutes more. Stir in the parmesan cheese.
• Season with salt and pepper. Serve warm over tacos. (also great over beef, pork, fish and pasta!)

SPICY SQUASH AND PORTOBELLO TACOS

Steps:

• Preheat the oven to 375°F; lightly spray two rimmed baking sheets with avocado oil cooking spray (or broth) or line with parchment paper. Set aside.
• In a bowl, spray the squash with avocado oil then toss with cayenne pepper and cumin; season to taste with salt and pepper. Transfer to one of the prepared baking sheets and sprinkle with ½ teaspoon thyme.
• Combine portobello caps, red onion slices, garlic, chili, and remaining thyme in a bowl; drizzle with the balsamic vinegar and season with salt and pepper to taste. Spread onto the other baking sheet. Spray with avocado oil or drizzle on some vegetable broth.
• Place both sheets in the oven and bake, stirring occasionally, until the vegetables are cooked and begin to caramelize (about 15 to 20 minutes for the portobello mushrooms and 20 to 25 minutes for the squash). If needed, add a splash of water (or vegetable broth) to the baking sheets during the cooking process. Toss the vegetables together, adjust seasoning if needed, and scatter pumpkin seeds and parsley on top. Use as a taco filling with sliced onions, guacamole, and salsa.