Roasted Squash and Portabello Tacos


Roasted Squash and Portabello Tacos

Working with local ingredients in Indiana through the cold season can be a challenge. However, we’ve made it all the way to March and somehow still haven’t tired of finding new ways to use winter squash!

After a few batches of butternut squash chips, we were still looking for ways to use up a boatload of squash from our friend Anita at Homestead Growers at our winter market. We can’t resist Latin flavors, especially around the time when thoughts start turning to warmer weather.


While these tacos are a bit of effort, they were worth every minute of it!  Roasted squash and mushrooms are some of our favorite flavors to work with – combined, they make a perfect sweet and savory pair! (To those apprehensive of mushrooms – you must give these a chance! The texture and appearance are actually a bit meat-like, if you’re looking for that sort of thing.)

Along with smoky adobo sour cream, tangy lime juice, and fresh cilantro, and it was an out-of-this-world treat!  Especially to kick off a season of spring travels.


Speaking of spring travels, we’re enjoying preparing for our upcoming trip to Cambodia!  We’ve been meeting with a few key people involved in the Culinary Training Center (including Paul Vida, a culinary arts instructor here in Indianapolis who started the school).

We’re also considering bringing a version of this recipe to cook with the girls, since we’ll be sharing some of how we like to cook in return for some help with Cambodian cooking!  We can’t wait to cook with local Cambodian ingredients – we may need to substitute sweet potatoes for the squash in this recipe, but mushrooms are readily available (they even start growing some at the Training Center soon!), as well as fresh herbs and citrus.


Give it a try, and embrace thoughts of warmer weather to come!

We used butternut squash from Homestead Growers and spinach from Harvestland Farm, both at the Indy Winter Farmer’s Market.

Roasted Squash and Portabello Tacos with Adobo Sour Cream

Serves about 4

Notes: You can substitute sweet potatoes for the butternut squash in this recipe if desired. For the adobo sour cream, look for a can of chipotle peppers in adobo sauce; this is available in the international foods section of most grocery stores.

What You Need
2 small butternut squash (enough for about 3 cups chopped) or substitute 2 large sweet potatoes
2 to 3 portabello mushroom caps
3 tablespoons olive oil
2 teaspoons cumin
2 teaspoons coriander
1 1/2 teaspoon kosher salt
Fresh ground pepper
1 can black beans (or 1 1/2 cups cooked)
2 cloves garlic
Fresh spinach (about 2 cups chopped)
Fresh cilantro (about 1/2 cup chopped)
1/2 cup sour cream
2 1/2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
12 small corn tortillas
2 to 3 limes

What To Do

1  Preheat the oven to 400°F.

2  Prepare the veggies: Cut open the squash, and scoop out the seeds. Before peeling and chopping, it helps to microwave each half for a few minutes until a little softer. Peel each half, and cut into 1/4 inch cubes. (If you substitute sweet potatoes, there is no need to peel them.) Chop the portabellos into chunks.

Roast the veggies: On a baking sheet, spread some parchment paper (this helps for easy cleanup afterwards, but is not necessary!). Toss the butternut squash and portabellos with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon kosher salt, and a generous amount of fresh ground pepper. Roast for about 30 minutes, until tender.

Prepare the remainder of the toppings: Finely dice 2 cloves garlic (to use for the beans in Step 6). Chiffonade (cut into small strips) the spinach. Chop the cilantro.

Prepare the adobo sour cream: In a small bowl, mix 1/2 cup sour cream, 2 1/2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce*), and a bit of water to thin the consistency (make sure not to use too much water!). Stir to combine.

6  Make the beans: Drain and rinse the black beans (if canned). In a saucepan, heat 1 tablespoon olive oil. Add the garlic and saute for about 1 minute. Add the beans, 1 teaspoon cumin, 1 teaspoon coriander, and 1/2 teaspoon kosher salt. Cook a minute or so, until heated through.

7  Assemble the tacos: Heat the tortillas before serving. When serving, spread some adobo sour cream on the tortilla. Then top with beans, squash, portabellos, spinach, and cilantro. Top with more adobo sour cream and a squeeze of lime juice.

*Tip: We find just a little bit of the chipotle peppers and/or adobo sauce provides a lot of flavor kick in a recipe! Since we often don’t use a whole can, we usually have some in the freezer. We suggest you do the same!

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Comments 22

  1. Jennifer

    I love this idea. I usually use portobello mushroom in a burger, but I don’t like how soggy it makes the bun. I’ll have to try the taco idea!

  2. erin

    Yes! I think that squash works so well with Latin flavors! These tacos make me wish I liked mushrooms (it’s a work in progress-I feel like I’m missing out!)

    1. Sonja

      Don’t worry – there’s hope! I am a reformed mushroom hater too! The first step is giving them a chance :)

  3. Oma

    As a college student going on my 5th year vegetarian, I am so happy to find your blog :) Keep doing what you’re doing, because I think it’s awesome!

  4. Sarah

    We are a bit obsessed with tacos in my house, and I can easily see this becoming part of the regular rotation. Looks just delicious! And wow, Cambodia!! Color me jealous :) Have an amazing time!

  5. Lindsay @ Pinch of Yum

    Love love love it! ;). I can’t wait for you to embark on your Cambodian adventure!

  6. Sharon

    I made these for dinner yesterday and they were delicious! I am always looking for new vegetarian recipes and this was a winner! Thanks!

  7. Laney

    My blender died before I could make butternut squash soup, so I have been glaring at the squash in my fridge for a few days now. This looks amazing and perfect for spring! Thanks for the idea for a squash!

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