Saucy Portobello & Butternut Squash Tacos

• Produce

  • 2 cups Butternut squash
  • 3 cloves Garlic
  • 4 Portobello mushrooms, large
  • 1/4 cup White onion

• Condiments

  • 1 Chipotle pepper in adobo sauce
  • 1 15-ounce (425 g can Tomato sauce

• Baking & Spices

  • 1 tbsp Coconut sugar
  • 1/4 tsp Cumin + chili powder
  • 1 Pinch Sea salt

• Oils & Vinegars

  • 1 tbsp Grape seed oil
  • 2 tbsp Grape seed or melted coconut oil

• Frozen

  • 6 Corn tacos, white or yellow

• Liquids

  • 1/2 cup Water

Found on minimalistbaker.com

Description

Ingredients

• 2 cups (280 g) cubed butternut squash
• 1 Tbsp (15 ml) grape seed or melted coconut oil
• Pinch each sea salt, ground cinnamon, chili powder, and cumin
• optional: 1 cup (185 g) cooked black beans (warmed on the stovetop)
• 1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil
• 1/4 cup (40 g) diced white onion
• 3 cloves garlic (1 ½ Tbsp | 9 g), minced
• 1 15-ounce (425 g) can tomato sauce*
• 1 chipotle pepper in adobo sauce + 1 tsp adobo sauce (more or less to taste)
• 1/2 cup (120 ml) water
• 1/4 tsp each cumin + chili powder
• 1-2 Tbsp (12-24 g) coconut sugar (or sub maple syrup)
• 4-5 large portobello mushrooms, stems removed and cut into 1/2-inch slices
• 1 Tbsp (15 ml) grape seed or melted coconut oil
• 6-8 white or yellow corn tacos, warmed in the oven (or microwave wrapped in a damp towel)
• optional: fresh chopped cilantro
• optional: fresh chopped red onion

Directions

• Preheat oven to 375 degrees F (190 C). Add cubed butternut squash to a baking sheet and drizzle with oil, and add the spices. Toss to combine, then bake for 15-20 minutes, or until tender.
• In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil, onion, and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
• Turn heat to low and add tomato sauce, diced chipotle pepper, 1 tsp adobo sauce (plus more to taste), water, cumin, chili powder, and coconut sugar. Stir to combine and simmer for 5 minutes.
• Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, water to thin, or coconut sugar for sweetness. Set aside.
• Once the butternut squash is nearly done roasting, heat a large skillet over medium-high heat. Once hot, add 1 Tbsp oil and portobello mushrooms. Sauté for 3-4 minutes, or until softened and browned. Then add 1/4 cup (~60 g) of the Adobo Sauce. Sir to combine and cook for 2-3 minutes more. Then remove from heat and set aside.
• If adding beans: Add cooked butternut squash to a mixing bowl along with black beans (that have been warmed on the stovetop or microwave) and 1/4 cup (~60 g) of the Adobo Sauce. Stir to combine and set aside.
• Warm tortillas in the still-warm oven to 2-3 minutes, or wrap in a damp towel and microwave for 45 seconds to soften.
• Divide toppings between warmed tortillas and garnish with additional sauce (you’ll have leftovers*), diced red onion, and fresh cilantro (optional). Tacos are best when fresh - especially mushrooms. Fillings will keep in the refrigerator for 2-3 days, and sauce will keep in the refrigerator up to 1 week, or in the freezer for 1 month (see notes for other uses).

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