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1 Shallot, finely chopped
1 Tbsp Lime Juice
1 ½ tsp Chili Powder
1/2 tsp Cumin
1/2 tsp Sea Salt
1/2 tsp Smoked Paprika
2 Garlic Cloves, minced
2 Tbsp Red Wine Vinegar
2 tsp Oregano
4 cups Cubed Acorn Squash 3/4-inch pieces
8 oz White Button Mushrooms, halved
Heirloom Corn Tortillas
Sliced Avocado
¼ cup Parsley
¼ tsp Black Pepper
½ cup Cilantro
⅓ cup + 4 Tbsp Olive Oil
Preheat oven to 400 degrees. Place squash and mushrooms on 2 separate baking sheets. Drizzle with olive oil and toss until well coated.
In small bowl, combine chili powder, cumin, smoked paprika, sea salt, and pepper. Sprinkle half seasoning on squash and other half on mushrooms. Toss until vegetables are well seasoned. Spread in an even layer, not touching.
Place veggies back in oven and roast mushrooms until they are tender and juicy. Roast squash 25 to 35 minutes, stirring once, or until soft and tender.
While squash and mushrooms are roasting, make chimichurri. In food processor or blender, combine cilantro, parsley, oregano, shallot, garlic, red wine vinegar, lime juice; season with sea salt and pepper. Pulse several times until ingredients are chopped. Slowly pour in ⅓ cup olive oil, pulsing until combined. Chimichurri doesn’t have to be completely smooth.
Turn oven to broil. Place tortillas on large baking sheet, then in oven 30 seconds. Remove, flip, and repeat on other side. Wrap tortillas in clean dish towel to keep warm.
To assemble tacos, spoon roasted squash and mushrooms in center of each tortilla. Top with avocado, and a drizzle of chimichurri. Serve immediately.
