Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce

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.

Course Main Dish

Cuisine American

Keyword easy main dishes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 659kcal

Author Nicole Cook

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!)

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