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.
3cupsbutternut squashchopped into bite size pieces
1Tablespoonsgarlicminced
1teaspooncumin
1teaspooncoriander
¼teaspoonfresh sagefinely chopped
3portobello mushroomschopped
1 ½cupbaby spinach
For Garlic Sage Cream Sauce:
9ouncesunsalted butter
10fresh sage leaves
½Tablespoonsgarlicminced
1cupheavy cream
½cupchicken broth
¼cupparmesan cheese
1pinchsalt and black pepperto taste
6Small 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!)