Butternut Squash Mushroom Tacos with Chimichurri are loaded with flavor! You will love these healthy vegetarian tacos! They are perfect for Taco Tuesday or any day!
Vegetarian Tacos
Meatless Monday? Taco Tuesday? Delicious dinner for any day of the week? This taco recipe has you covered!
Butternut Squash Mushroom Tacos with Chimichurri are on our current short list for weeknight favorites. I love using seasonal veggies and bold flavors to get a filling vegetarian dish on the table! The flavors are INCREDIBLE! The tacos are hearty, filling, and so delicious. I think you will love them as much as we do!
What is Chimichurri?
Well, for one, it’s fun to say, just ask my boys:) It’s also a really yummy sauce that’s usually served over grilled meat like chicken or steak, but it’s also delicious on vegetables. It’s filled with such delicious flavors: parsley, garlic, and oregano, pulsed with red wine vinegar and olive oil. It only takes a few minutes to make and adds lots of flavor to any dish. Chimichurri is SO good on these vegetarian tacos! Once you’ve got some in your fridge, I think you’ll find yourself putting a dollop on lots of savory dishes.
How to Make Chimichurri
- In the bowl of your food processor (or blender!) combine cilantro, parsley, oregano, shallot, garlic, red wine vinegar, lime juice, salt, and pepper. Doesn’t that ingredient list make your mouth water?! So much flavor!
- Pulse a couple times until everything is chopped.
- Slowly pour in the olive oil, pulsing until it’s totally incorporated. Scrape down the sides with a spatula if necessary.
- Tip: the chimichurri doesn’t have to be totally smooth! Lots of folks like it with a little more texture.
- Store your finished chimichurri in a jar for up to 5 days in the refrigerator.
How to Make Butternut Squash Mushroom Tacos
Most of our time will be spent roasting veggies!
- Start by cutting your butternut squash into cubes and your mushrooms into halves. Make them the same size so they cook evenly.
- Place them on separate pans and drizzle each with olive oil. I cook them on separate pans because the mushrooms don’t take as long and I don’t want to overcrowd the veggies.
- Grab a separate bowl and combine the spices! I use chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Sprinkle half the spices on the squash and the other half on the mushrooms and toss to coat.
- Send both into a 400 degree F oven! The mushrooms will need 20-30 minutes, while the butternut squash will go a bit longer, about 25-35 minutes.
- While the veggies roast, make chimichurri!
- Finally, assemble everything! Place the roasted butternut squash, mushrooms, avocado, chimichurri, queso fresco, and sliced cabbage on a corn tortilla, or whatever toppings you love and eat up! My mouth is watering thinking about these tacos!
- If you need the tacos to be vegan, don’t use cheese. If you need the tacos to be gluten-free, make sure you use corn tortillas.
What to Serve With the Tacos
Let’s get a real taco spread going! I love to serve all my favorite Mexican food sides when we have tacos for dinner. A few recipes to go with the tacos:
More Vegetarian Taco Recipes:
For the Chimichurri:
- ½ cup packed cilantro
- ¼ cup packed flat-leaf parsley
- 2 teaspoons fresh oregano
- 1 shallot finely chopped
- 3 garlic cloves minced
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/3 cup extra-virgin olive oil
For the Butternut Squash and Mushrooms:
- 4 cups cubed butternut squash 3/4-inch pieces
- 16 oz baby bella or cremini mushrooms halved
- 4 tablespoons olive oil divided
- 1 ½ teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the Tacos:
- Corn tortillas
- Sliced avocado
- Thinly sliced red cabbage
- Crumbled queso fresco
Preheat the oven to 400 degrees F. Get out 2 large baking sheets and line them with parchment paper. Place the butternut squash on one sheet and the mushrooms on the other sheet. Drizzle the butternut squash with 2 tablespoons of olive oil and the mushrooms with 2 tablespoons of olive oil. Toss until well coated in the oil.
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Sprinkle half of the seasoning on the butternut squash and half of the seasoning on the mushrooms. Toss until vegetables are seasoned well. Spread out the vegetables so they are in an even layer and not touching.
Place both baking sheets in the oven. Roast the mushrooms for 20 to 30 minutes, stirring once, or until tender and juicy. Roast the butternut squash for 25 to 35 minutes, stirring once, or until soft and tender.
While the butternut squash and mushrooms are roasting, make the chimichurri. In a food processor or blender, combine the cilantro, parsley, oregano, shallot, garlic, red wine vinegar, lime juice, salt, and pepper. Pulse a few times until ingredients are chopped. Slowly pour in the olive oil, pulsing until the olive oil is combined. Stop and scrape down the sides with a spatula, if necessary. The chimichurri doesn’t have to be completely smooth.
To assemble the tacos, spoon roasted butternut squash and mushrooms down the center of a corn tortilla. Top with avocado, cabbage, and a drizzle of chimichurri. Sprinkle with queso fresco, if using. Serve immediately.
You will probably have leftover chimichurri. The chimichurri will keep in a jar or container in the fridge for up to 5 days.
Photos by Dishing Out Health
