Name: Butternut Squash and Mushroom Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 -8 tacos
Ingredients: 2 tablespoons olive oil, divided; 2 cups finely diced butternut squash (about 1/2 of a large butternut squash that has been peeled and seeded); 8 ounces baby bella or button mushrooms, finely diced; 1 serrano pepper, stem removed and thinly sliced (*I recommend using a seeded jalapeno instead, if you prefer less heat); 3 cloves garlic, peeled and thinly sliced; 1/2 teaspoon sea salt; 1/4 teaspoon freshly-ground black pepper; 1/8 teaspoon ground cumin; corn tortillas; for serving: chopped fresh cilantro, diced white onions, lime wedges, crumbled cotija cheese; 1/2 cup Greek yogurt or sour cream; 1 chipotle chile in adobo sauce; 1 clove garlic; 1 tablespoon lime juice; pinch of salt