SPICY SQUASH AND PORTOBELLO TACOS

Spicy Squash and Portobello Tacos image

Provided by Dean Sherzai, MD, PhD

Yield 3 servings

Number Of Ingredients 14

Avocado oil spray
3 cups butternut, acorn, or delicata squash, seeded, peeled, and cubed
¼ teaspoon each of cayenne pepper and cumin (or to taste)
1 teaspoon dried thyme, divided
3 large portobello mushroom caps, sliced about ½-inch thick
1 medium red onion, sliced
2 garlic cloves, minced
1 chile in adobo sauce, minced
1½ tablespoons balsamic vinegar
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup pumpkin seeds or pine nuts, toasted
Handful of fresh parsley, chopped
100% whole wheat or sprouted whole wheat tortillas

Steps:

Preheat the oven to 375°F; lightly spray two rimmed baking sheets with avocado oil cooking spray (or broth) or line with parchment paper. Set aside.
In a bowl, spray the squash with avocado oil then toss with cayenne pepper and cumin; season to taste with salt and pepper. Transfer to one of the prepared baking sheets and sprinkle with ½ teaspoon thyme.
Combine portobello caps, red onion slices, garlic, chili, and remaining thyme in a bowl; drizzle with the balsamic vinegar and season with salt and pepper to taste. Spread onto the other baking sheet. Spray with avocado oil or drizzle on some vegetable broth.
Place both sheets in the oven and bake, stirring occasionally, until the vegetables are cooked and begin to caramelize (about 15 to 20 minutes for the portobello mushrooms and 20 to 25 minutes for the squash). If needed, add a splash of water (or vegetable broth) to the baking sheets during the cooking process. Toss the vegetables together, adjust seasoning if needed, and scatter pumpkin seeds and parsley on top. Use as a taco filling with sliced onions, guacamole, and salsa.