Squash & Portobello Tacos with Garlic Sage Sauce

Squash & Portobello Tacos with Garlic Sage Sauce

Ingredients:

For the roasted filling:

2 portobello mushroom caps, sliced

1 smallsquash (or acorn/delicata), peeled & diced

2 tbsp olive oil

1 tsp smoked paprika

½ tsp ground cumin

Salt & pepper to taste

For the garlic sage sauce:

2 tbsp(or vegan butter)

3–4 fresh garlic cloves, minced

6–8 fresh sage leaves, chopped

1 tbsp lemon juice or apple cider vinegar

Pinch of salt

Optional toppings:

Crumbled feta or vegan cheese

Toasted pepitas (pumpkin seeds)

Pickled red onions

Fresh arugula or microgreens

Tortillas:

Corn or flour tortillas, warmed

Instructions:

Roast the squash and mushroom

Preheat oven to 400°F (200°C)

Toss the diced squash and sliced mushrooms in olive oil, paprika, cumin, salt, and pepper.

Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until squash is tender and slightly caramelized.

Make the garlic-sage sauce:

In a small saucepan or skillet, melt the  over medium-low heat.

Add garlic and chopped sage. Sauté until fragrant and lightly golden (about 1–2 minutes).

Add lemon juice or vinegar to balance the richness.

Set aside.

Assemble tacos:

Fill each tortilla with a scoop of the roasted squash and mushrooms.

Drizzle with the garlic-sage sauce.

Top with your favorite extras like pickled onions, feta, or greens.

Serving Tip:

Pair with a crisp white wine or a hard cider for a full autumnal vibe.