Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce
These Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce are a vegetarian delight featuring caramelized squash, meaty mushrooms, and a velvety herb-infused sauce wrapped in warm tortillas.
Ingredients
- Butternut Squash: 3 cups, peeled and cubed — sweet and earthy, roasted to caramelized perfection
- Portobello Mushrooms: 4 large caps, sliced — meaty and savory, they add depth
- Olive Oil: 3 tablespoons — coats veggies for roasting and sautéing
- Salt: 1 teaspoon — enhances natural flavors
- Black Pepper: ½ teaspoon — adds gentle heat
- Garlic Cloves: 3, minced — the foundation of the cream sauce
- Fresh Sage Leaves: 6–8, chopped — herbaceous and warm, infuses the sauce
- Heavy Cream: 1 cup — creates a velvety sauce base
- Parmesan Cheese (optional): ¼ cup, grated — adds nutty, salty richness to the sauce
- Tortillas: 8 small corn or flour — the vessels for all that goodness
- Lime Wedges: For serving — a bright, tangy finish
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine Ingredients: Toss squash with olive oil, salt, and pepper. Spread evenly on baking sheet.
- Prepare Your Cooking Vessel: Roast squash 25–30 minutes until tender. Meanwhile sauté mushrooms in olive oil with seasoning until browned.
- Assemble the Dish: Warm tortillas in a skillet or over a flame until pliable.
- Cook to Perfection: For sauce, sauté garlic in olive oil, add cream and sage, simmer, then stir in Parmesan. Blend until smooth.
- Finishing Touches: Fill tortillas with roasted squash and mushrooms. Drizzle sauce on top.
- Serve and Enjoy: Add lime juice and toppings like pickled onions or avocado. Serve warm.
Notes
- Roast squash in a single layer for golden caramelization.
- Wipe mushrooms clean instead of rinsing to prevent sogginess.
- Simmer sauce gently to avoid curdling.
- Char tortillas for extra smoky flavor.