Looking for a delightful twist on taco night that will leave your taste buds dancing? Dive into the vibrant flavors of our Roasted Butternut Squash and Mushroom Tacos! This Mexican-inspired dish combines the sweetness of roasted butternut squash with the earthy richness of mushrooms, all wrapped in warm corn tortillas. Perfect for a quick weeknight dinner or a gathering with friends, these tacos are not just delicious—they're also packed with nutrients! With just 40 minutes from prep to plate, you’ll want to keep this recipe in your weekly rotation. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and diced
- 8 oz mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 8 corn tortillas
- Fresh lime for serving
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by peeling the skin completely, removing seeds, and cutting into uniform 1/2-inch cubes. This ensures even roasting and consistent texture.
- Clean the mushrooms with a damp paper towel and slice them into medium-thick pieces, approximately 1/4-inch thick.
- In a large mixing bowl, combine diced butternut squash and sliced mushrooms. Drizzle with olive oil, then sprinkle smoked paprika, salt, and black pepper. Toss thoroughly to ensure all pieces are evenly coated with seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows proper roasting and caramelization.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even browning. The squash should be tender and slightly caramelized, and mushrooms should be golden.
- While vegetables are roasting, warm the corn tortillas. You can do this in a dry skillet over medium heat or wrap in foil and heat in the oven for 3-5 minutes.
- Remove roasted vegetables from the oven and let cool for 2-3 minutes to prevent burning when assembling tacos.
- Assemble tacos by placing roasted vegetables in warm corn tortillas. Squeeze fresh lime juice over the filling and garnish with chopped fresh cilantro.
- Serve immediately while vegetables are warm and tortillas are soft. Optional: Add additional toppings like crumbled queso fresco or hot sauce if desired.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, firm skin. This will ensure maximum sweetness and flavor.
- Uniform Cutting: Cut your butternut squash and mushrooms into uniform sizes to ensure they roast evenly. Aim for 1/2-inch cubes for the squash and 1/4-inch thick slices for the mushrooms.
- Don’t Overcrowd the Pan: Spread the vegetables in a single layer on the baking sheet to allow them to roast properly. Overcrowding can lead to steaming instead of roasting, which affects texture and flavor.
- Experiment with Seasonings: While smoked paprika adds a wonderful depth, feel free to experiment with other spices like cumin or chili powder to customize the flavor profile to your liking.
- Warm Tortillas Properly: For the best taco experience, warm your corn tortillas just before serving. This can be done in a dry skillet or wrapped in foil and heated in the oven, making them pliable and delicious.
- Garnish for Extra Flavor: Fresh lime juice and cilantro are essential, but consider adding toppings like crumbled queso fresco, avocado slices, or a drizzle of hot sauce for an extra kick.
- Serve Immediately: These tacos are best enjoyed fresh, so assemble them right before serving to keep the tortillas soft and the vegetables warm.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 31g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
