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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
Canned chipotle peppers in adobo sauce are available in the international foods section of most grocery stores. A bit of chipotle peppers or adobo sauce goes a long way in a recipe; you can freeze the remainder for easy access.
Serves: 4
What You Need
  • 2 small butternut squash (enough for 3 cups chopped) or 2 large sweet potatoes
  • 3 portabello mushrooms
  • 3 tablespoons olive oil, divided
  • 2 teaspoons cumin, divided
  • 2 teaspoons coriander, divided
  • 1½ teaspoon kosher salt, divided
  • Fresh ground black pepper
  • ½ cup sour cream
  • 2½ teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 2 cloves garlic
  • 2 cups chopped spinach leaves
  • ½ cup chopped cilantro
  • 1 can black beans (or 1½ cups cooked)
  • 12 small corn tortillas
  • 2 limes
What To Do
  1. Preheat oven to 400°F.
  2. 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 and cut into ¼ inch cubes. (If you substitute sweet potatoes, peeling is optional.) Chop the portabello mushrooms.
  3. Line a baking sheet with parchment paper (for easy cleanup). Toss the squash and mushrooms with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon kosher salt, and fresh ground black pepper. Roast for about 30 minutes, until tender.
  4. In a small bowl, mix ½ cup sour cream, 2½ teaspoons adobo sauce, and a bit of water to thin the consistency; stir to combine.
  5. Mince 2 cloves garlic. Chiffonade (cut into small strips) the spinach. Chop the cilantro.
  6. Drain and rinse the black beans. 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 ½ teaspoon kosher salt. Cook for a few minutes until heated through.
  7. Heat 12 tortillas before serving. To serve, spread some adobo sour cream on each tortilla, then beans, squash, portabellos, spinach, and cilantro. Top with additional adobo sour cream and a squeeze of lime juice.

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  • Reply
    Katrina @ Warm Vanilla Sugar
    March 4, 2012 at 8:12 pm

    These are so fun! Love this idea!

  • Reply
    March 4, 2012 at 8:13 pm

    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!

  • Reply
    March 4, 2012 at 10:51 pm

    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!)

    • Reply
      March 7, 2012 at 9:57 pm

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

  • Reply
    March 5, 2012 at 4:08 am

    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!

    • Reply
      March 7, 2012 at 10:00 pm

      Oh, thank you! That is so encouraging to hear!

  • Reply
    Nicole at Half-buzzed hostess
    March 5, 2012 at 10:36 am

    These look so insanely good! Love the idea of freezing leftover chipotles. I usually use one or two and end up throwing out the rest of the can.

    • Reply
      March 7, 2012 at 10:01 pm

      Agreed! They are so potent I’m not sure what I’d use a whole can on!

  • Reply
    March 5, 2012 at 5:39 pm

    Those definitely look super good. I freeze chipotles in adobo too! And always wonder who uses the whole can??

    • Reply
      March 7, 2012 at 10:03 pm

      Yes, agreed! Maybe that can be a new challenge for a recipe… :)

  • Reply
    March 6, 2012 at 11:32 am

    This is a great recipe, it changes from the ordinary tacos and squash is just delicious.

  • Reply
    March 6, 2012 at 3:55 pm

    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!

    • Reply
      March 7, 2012 at 10:05 pm

      Thank you!! We’ll keep you posted on how it goes!

  • Reply
    March 6, 2012 at 5:45 pm

    I love the sound of this recipe, i’ve pinned it & will try it soon.

  • Reply
    Lindsay @ Pinch of Yum
    March 6, 2012 at 9:58 pm

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

  • Reply
    Cass @foodmyfriend
    March 6, 2012 at 11:14 pm

    These look beautiful. So healthy and vibrant. I love your twist on a Mexican favourite!

  • Reply
    March 7, 2012 at 10:21 am

    I never tire of fun taco fillings and these sound right up my alley. Thanks!

  • Reply
    March 9, 2012 at 8:29 am

    These look amazing. They are definitely going on my list of things to try.

  • Reply
    March 9, 2012 at 11:10 am

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

  • Reply
    March 14, 2012 at 11:08 am

    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!

  • Reply
    nichole {the refined hippy}
    April 18, 2012 at 9:15 pm

    a coworker was telling me about both your blog and this particular recipe today. what a great collection of recipes you’ve got on here!

  • Reply
    January 9, 2013 at 10:39 pm

    Followed the recipe exactly and loved them. Thanks

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    Happy Cooking! ~ Sonja & Alex