Butternut Squash and Mushroom Tacos

Langkah-langkah

1. Heat 1 tablespoon olive oil in a large saute pan.  Add butternut squash, and saute for 6-8 minutes or until tender, stirring occasionally.  Transfer the squash to a separate plate using a slotted spoon, and set aside.
2. Add the remaining 1 tablespoon oil to the saute pan.  Add mushrooms and serrano, and saute for 4-5 minutes or until the mushrooms are cooked.  Add the garlic and saute for an additional 2 minutes, stirring frequently.  Stir the butternut squash in with the mushrooms, then season with salt and pepper and cumin to taste.  Remove from heat and set aside.
3. Warm the tortillas for a few seconds each in the skillet, if you would like.  Then assemble the tacos by layering two corn tortillas together, topped with some of the butternut mixture, sprinkled with cilantro/onions/lime if you would like, and then drizzled with the crema.
4. Add all ingredients to a food processor blender, and pulse until combined.
5. Or, just finely chop the chipotle in adobo, and stir it in with the other ingredients until combined.