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Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

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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.

Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

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.

Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

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.

Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

Let’s cook up some Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

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Recipe for Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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.

Ingredients

For Filling:

  • 3 Tablespoons olive oil
  • 3 cups of butternut squash, chopped into bite size pieces
  • 1 Tablespoon garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¼ teaspoon fresh sage, finely chopped
  • 3 portobello mushrooms, chopped
  • 1 ½ cup fresh baby spinach

For Garlic Sage Cream Sauce:

  • 1 stick unsalted butter
  • 10 fresh sage leaves
  • ½ tablespoon garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¼ cup parmesan cheese
  • 1 pinch salt and ground black pepper to taste
  • Small Flour Tortillas

Instructions

  1. 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.
  2. Toss in the minced garlic, cumin, coriander and sage. Add a little more olive oil, if needed.
  3. Add in the mushrooms and spinach and continue sauteeing for about 5 more minutes.
  4. 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.
  5. Add in the heavy cream and chicken broth. Cook for about 2 minutes more. Stir in the parmesan cheese.
  6. Season with salt and pepper. Serve warm over tacos. (also great over beef, pork, fish and pasta!)

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DB, Foodie Stuntman | Crazy Foodie Stunts

Tuesday 1st of December 2015

Very colorful dish! Thanks for participating this week!

DB, Foodie Stuntman | Crazy Foodie Stunts

Tuesday 1st of December 2015

Very colorful dish!

Wendy, A Day in the Life on the Farm

Monday 30th of November 2015

Perfect for Meatless Mondays, Mexican Mondays, Taco Tuesdays....you get the idea.

Christie

Monday 30th of November 2015

I love squash and sage together. Especially butternut squash. It's sweet and the sage is so earthy. These tacos look deliciously different.

Cindys Recipes and Writings

Monday 30th of November 2015

A nice change from meat tacos! Love the garlic sauce.

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