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Roasted Winter Vegetable Tacos + Chimichurri


  • Total Time: 35 minutes

Ingredients

Scale
  • FOR THE TACOS
  • 2 cups cubed butternut squash
  • 1 cup sliced shiitake mushrooms
  • 4 cups torn kale leaves
  • olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • soft flour tortillas, for serving
  • crumbled feta, for serving
  • cilantro leaves, for serving
  • FOR THE CHIMICHURRI
  • 1/2 cup cilantro leaves
  • 1/2 cup parsley leaves
  • 2 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • salt, to taste
  • water, as needed

Instructions

  1. Preheat the oven to 425F. Arrange the squash and mushrooms on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with the salt and chili powder. Roast for 20 minutes or until the butternut squash is nearly tender. Add the kale and roast for 5 more minutes to wilt slightly.
  2. Serve the vegetables in tortillas with the feta and chimichurri.
  3. For the chimichurri, combine all ingredients in a blender or small food processor. Add water 1 tablespoon at a time to achieve a thin sauce. Taste, and add as much salt as you'd like.
  • Prep Time: 10
  • Cook Time: 25

Nutrition

  • Serving Size: 4
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