Butternut Squash Mushroom Tacos with Chimichurri

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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!

Butternut Squash Mushroom Tacos with Chimichurri

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!

Butternut Squash Mushroom Tacos

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.
Vegetarian Butternut Squash Mushroom Tacos

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:

Butternut Squash Mushroom Tacos

More Vegetarian Taco Recipes:

Butternut Squash Mushroom Tacos with Chimichurri

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!

5 from 2 votes
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Cuisine
American
Servings
4

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

You will probably have leftover chimichurri. The chimichurri will keep in a jar or container in the fridge for up to 5 days.

Nutrition Facts
Butternut Squash Mushroom Tacos with Chimichurri
Amount Per Serving
Calories 302 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Sodium 612mg26%
Potassium 942mg27%
Carbohydrates 24g8%
Fiber 5g20%
Sugar 6g7%
Protein 6g12%
Vitamin A 15695IU314%
Vitamin C 40mg48%
Calcium 96mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

vegetarian

Photos by Dishing Out Health

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 5 stars
    These were delicious. I halved the recipe since I was only feeding myself and bought pre-cut cubed squash and found prepared chimichurri as well, which made things very quick and easy. I skipped the avocado and added some spinach, but the overall flavors are wonderful. Thanks for a great recipe!

  2. 5 stars
    One of our favorite recipes! We make the whole recipe, then use the leftover filling for breakfast in the morning! It’s on our list of regulars.

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