Mushroom & Butternut Squash Tacos
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Mushroom & Butternut Squash Tacos
Mushroom & Butternut Squash Tacos
2 cups diced and peeled butternut squash
2 cups diced shiitake mushrooms, stems removed
1 cup diced crimini mushrooms
5 tbsp. olive oil, divided
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. ground coriander
2 cloves garlic, minced
1/2 medium yellow onion, diced
Salt and pepper
3 cups shredded cabbage
2 cups diced tomatoes
1/2 cup chopped cilantro
3 tbsp. lime juice
2 avocados, peeled, pitted and diced
2 jalapeno peppers, thinly sliced
8 corn tortillas, warmed

Prep: 30 minutes, Cook: 20 minutes, Serves: 4

1. Preheat oven to 400?F.

2. Toss squash, mushrooms, 3 tbsp. olive oil, cumin, chili powder, coriander, garlic, onion, salt and pepper in a medium bowl. Roast in a large roasting pan for 20 minutes.

3. Combine cabbage, tomatoes, cilantro, lime juice, 2 tbsp. olive oil, avocados, jalapeños, salt and pepper in a large mixing bowl; lightly toss.

4. Fill tortillas with squash mixture, then top with slaw.

Nutritional Information:
529 calories, 9 g protein, 35 g total fat (5 g sat., 0 g trans), 53 g carbohydrate, 16 g fiber, 11 g sugar, 0 mg cholesterol, 104 mg sodium, 18 points