Ingredients
2tbspolive oil,divided
2cupsbutternut squash,finely diced, about ½ of a large butternut squash, peeled and seeded
8ozbaby bella,or button mushrooms, finely diced
1serrano pepper,stem removed, thinly sliced
3garlic cloves,peeled, thinly sliced
½tspsea salt
¼tspblack pepper,freshly-ground
⅛tspground cumin
corn tortillas
fresh cilantro,chopped, diced white onions, lime wedges, crumbled cotija cheese, for serving
½cupGreek yogurt,or sour cream
1chipotle chile in adobo sauce
1garlic clove
1tbsplime juice
salt,pinch
Preparation
Heat 1 tablespoon of olive oil in a large sauté pan.
Add the butternut squash, then sauté for 6 to 8 minutes or until tender, stirring occasionally.
Transfer the squash to a separate plate using a slotted spoon, then set aside.
Add the remaining 1 tablespoon of oil to the sauté pan.
Add the mushrooms and serrano, and sauté for 4 to 5 minutes or until the mushrooms are cooked.
Add the garlic, then sauté for an additional 2 minutes, stirring frequently.
Stir the butternut squash in with the mushrooms, then season with salt, pepper and cumin to taste.
Remove from heat and set aside.
Warm the tortillas for a few seconds each in the skillet.
Add the yogurt, chipotle chile, garlic, lime juice, and salt to a food processor blender. Pulse until combined.
Layer two corn tortillas together, then top with some of the butternut mixture.
Sprinkle with cilantro, white onions, and a sneeze of lime, if desired.
Drizzle with the crema, serve, and enjoy!
