Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons olive oil
  • 3 cups of butternut squash (chopped into bite size pieces)
  • 1 Tablespoon garlic (minced)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon fresh sage (finely chopped)
  • 3 portobello mushrooms (chopped)
  • 1 1/2 cup fresh baby spinach
  • 1 stick unsalted butter
  • 10 fresh sage leaves
  • 1/2 tablespoon garlic (minced)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup parmesan cheese
  • 1 pinch salt and ground black pepper to taste
  • Small Flour Tortillas

Instruction

  • 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!)