Name: Spicy Squash and Portobello Tacos
Prep time: 20 minutes
Cook time: 20–25 minutes
Total time: 40–45 minutes
Yield: 3 servings
Ingredients: 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

Photo by Colin Price Photography

Roasted squash and mushrooms are the perfect building blocks for a week's worth of lunches. Here they're used as a taco filling for whole wheat tortillas.

Recipe notes

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