Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce are savory, flavorful and a favorite for a quiet date night at home with a little Netflix and Wine.
As the rush of the holiday is coming to an end in our household, all I seem to want lately is a little downtime.
I felt like I was being pulled in twenty directions and while that’s fine and I enjoyed it, it also meant less time for eating healthy or even for simply me time or date nights.
But that’s all ok now, because these Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce are Doug and I’s latest favorite date night meal.
They are the perfect healthy taco’s for a meatless, fall or winter dinner and the wonderful flavors of delicious veggies are the star of the meal.
We love butternut squash and are always looking for new and innovative ways to include it for dinner.
A little olive oil and some fresh herbs, a good saute and voila – the ingredients for an amazing taco.
Then you add in the Garlic Sage Cream Sauce and you have taco’s that scream flavor and are nothing short of perfection in a shell.
Let’s cook up some Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce
More Veggie Main Dishes:
- Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves
- Eggplant Rollatini
- Greek Stuffed Baked Zucchini
- Moroccan-style Lentil Chickpea Stew
- Roasted Potato and Spinach Soup
Recipe for Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce
Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce
Ingredients
For Filling:
- 3 Tablespoons olive oil
- 3 cups butternut squash chopped into bite size pieces
- 1 Tablespoons garlic minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¼ teaspoon fresh sage finely chopped
- 3 portobello mushrooms chopped
- 1 ½ cup baby spinach
For Garlic Sage Cream Sauce:
- 9 ounces unsalted butter
- 10 fresh sage leaves
- ½ Tablespoons garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup parmesan cheese
- 1 pinch salt and black pepper to taste
- 6 Small Flour Tortillas
Instructions
- To Prepare Filling:In a large skillet, heat the olive oil over medium-high heat. Add in the butternut squash pinch of salt. Cook, stirring fairly frequently for about 10 minutes.
- Toss in the minced garlic, cumin, coriander and sage. Add a little more olive oil, if needed.
- Add in the mushrooms and spinach and continue sauteeing for about 5 more minutes.
- To Prepare Garlic Sage Cream Sauce:In a skillet, over medium heat, melt the butter. Add in the sage leaves and mince garlic and cook for about 2 minutes.
- Add in the heavy cream and chicken broth. Cook for about 2 minutes more. Stir in the parmesan cheese.
- Season with salt and pepper. Serve warm over tacos. (also great over beef, pork, fish and pasta!)
What a delicious and creative idea! I have taco shells leftover from family visiting on Thanksgiving, and Portobello’s leftover from my #SundaySupper recipe, so I know what we are having tonight! 🙂
Gaaaah, I know what you mean about having no time, Nicole. As much as I try to cook at home, we’ve been eating out just a biiiiiit too much lately. And I haven’t been eating enough veggies. This is a perfect meatless meal to incorporate into my diet. And girl, I adore butternut squash. These look delicious, comforting and satisfying!
I could eat tacos every night. They are so easy to reinvent. I love what you did here using all vegetables.
SO many delicious components in these veggie tacos! That sage cream sauce sounds incredible!!
Two of my favorite veggies! I would happily devour these tacos for dinner. Yum!
A nice change from meat tacos! Love the garlic sauce.
I love squash and sage together. Especially butternut squash. It’s sweet and the sage is so earthy. These tacos look deliciously different.
Perfect for Meatless Mondays, Mexican Mondays, Taco Tuesdays….you get the idea.
Very colorful dish!
Very colorful dish! Thanks for participating this week!
I love squash and sage together. Especially butternut squash. It’s sweet and the sage is so earthy. These tacos look deliciously different.