Butternut Squash, Spinach, and Mushroom Tacos are simple and flavorful — with a bit of added crunch from toasted walnuts. They’re a fall favorite in my house.
Tacos are always in season in my book, especially since you can use so many different ingredients to make them. What’s not to love about that?
I suggest that you kick the fall off with tacos that include a favorite seasonal ingredient like butternut squash. You’ll find them at all the stores and they’re really easy to prepare: Just a bit of time in the oven and a few seasonings is all it takes.
I’m starting to enjoy fall and its cooler temps, as well as the prevalence of butternut squash in the markets. I made a great fall dish recently: Butternut Squash Grits with Sausage and Kale. It’s really hearty and so tasty.
I was trying to come up with different ways to serve butternut squash when I thought, “Tacos!” Using butternut squash as a filling was a great idea, and perfect for Meatless Monday, too.
Butternut squash is sweet and hearty, and combined with spinach and mushrooms, they’re perfect as a taco filling. Add a bit of garlic, red pepper flakes, cumin, and crunchy walnuts, to the mix and you’ve got yourself the perfect fall tacos.
If you’re a taco love like I’m a taco lover, you’ll enjoy my Slow Cooker Beef Carnitas Tacos with Spicy Pickled Radishes. It’s such an easy recipe to make (the slow cooker does most of the work) and it’s great for a crowd.
You might need to wait for the summer season for fresh cherries to make these Grilled Salmon Tacos with Fresh Cherry-Chipotle Salsa, so keep this recipe tucked aside. These tacos are worth the wait!
If you don’t have any tortillas on hand, this mixture is fabulous as a side dish, too. Delicious AND versatile. Does it get any better this season?
Whether you wait for Taco Tuesday to make this recipe, or you’re looking for a Meatless Monday meal, Butternut Squash, Spinach, and Mushroom Tacos are fantastic any night of the week.
Patricia Conte/Grab a Plate
Serves Serves 4
- 1 large butternut squash, cut, cleaned, and diced into 1-inch cubes (about 4 cups)
- 6 ounces fresh spinach
- 8 ounces baby portobello mushrooms, sliced
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1/4 cup walnuts, rough chopped and toasted
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/4 teaspoon dried cumin
- 5-inch tortillas
- Sour cream as garnish
- Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil. Add the butternut squash cubes to the pan and drizzle with 1 tablespoon olive oil. Season with 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to combine.
- Roast in the oven for 25-30 minutes or until soft. Toss once or twice as they cook. Remove from the oven and set aside.
- In a large skillet over medium heat, add the remaining olive oil. When hot, add the mushrooms and cook for a few minutes until they begin to release some liquid and soften.
- Add the garlic, remaining salt, black pepper, and red pepper flakes. Stir to combine.
- Add the spinach and cook, stirring, for a minute or so until the spinach begins to wilt.
- Add the butternut squash and walnuts. Toss and cook for a minute or so to warm through.
- Remove from the heat.
- Serve the mixture on the tortillas with sour cream as garnish.