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Saucy Portobello & Butternut Squash Tacos

Wood plank displaying saucy gluten-free vegan Butternut Squash Tacos

You guys, there are no words.

These tacos are insane. Spicy, saucy, hearty, and utterly delicious.

This is a must-try!

Chopped butternut squash for making a plant-based meal of Butternut Squash and Portobello Tacos

These tacos were inspired by my love for fall and winter squash – especially butternut squash. Plus, they are easy to make, requiring just 30 minutes to prepare. What’s not to love?

Baking sheet with freshly roasted spiced butternut squash for easy vegan tacos

The core ingredients are roasted, spiced butternut squash and saucy, sautéed portobello mushrooms. Black beans are optional but add an extra boost of protein and fiber, which I’m all for.

Let’s talk about the sauce tho.

A bowl of sauce for Saucy Butternut Squash and Portobello Tacos

This sauce is adapted from my Chilaquiles sauce from way, way back, that I’ve since adapted into my go-to enchilada sauce.

It’s smoky, hearty, perfectly spiced and marries the flavor of mushrooms and squash together beautifully.

In other words, yum.

Stirring portobello mushrooms in sauce for making delicious vegan tacos

I hope you all love these tacos! They’re:

Hearty
Saucy
Savory
Spicy
Vegetable-packed
Protein- & fiber-rich
Healthy
& So delicious

These would make the perfect dish to serve to guests or to feed your family on nights when you’re all craving a twist on classic tacos.

These are delicious on their own, but would also pair well with my Mexican Quinoa Salad Cups, Chipotle Black Bean Tortilla Soup, and Ginger Beer Margaritas. Just sayin’.

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see. Cheers!

Holding up a Saucy Butternut Squash and Portobello Taco for a healthy gluten-free plant-based meal

Print
Two Portobello & Butternut Squash Tacos on a wood plank
4.84 from 31 votes

Saucy Portobello & Butternut Squash Tacos

Insanely saucy and delicious portobello mushroom and butternut squash tacos. Hearty, healthy, and ready in less than 30 minutes. The perfect plant-based, gluten-free lunch or dinner
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 (3-taco servings)
Category: Entree
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? 1 Week

Ingredients

US Customary - Metric

SQUASH + BEANS

  • 3 cups cubed butternut squash
  • 1 Tbsp grape seed or melted coconut oil
  • 1 pinch each sea salt, ground cinnamon, chili powder, and cumin
  • 1 15-oz can black beans (drained, warmed on the stovetop)

ADOBO SAUCE

  • 1 Tbsp grape seed oil, avocado oil, or coconut oil
  • 1/4 cup diced white onion
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
  • 1 15-ounce can tomato sauce*
  • 1 whole chipotle pepper in adobo sauce (plus 1 tsp adobo sauce as original recipe is written // more or less to taste)
  • 1/2 cup water
  • 1/4 tsp each cumin + chili powder
  • 1-2 Tbsp coconut sugar (or sub maple syrup)

MUSHROOMS

  • 5 large portobello mushrooms (stems removed and cut into 1/2-inch slices)
  • 1 Tbsp grape seed or melted coconut oil

FOR SERVING

  • 12 small white or yellow corn tacos (warmed in the oven // or microwave wrapped in a damp towel)
  • Fresh chopped cilantro (optional)
  • Fresh chopped red onion (optional)

Instructions

  1. Preheat oven to 375 degrees F (190 C). Add cubed butternut squash to a baking sheet and drizzle with oil, and add the spices. Toss to combine, then bake for 15-20 minutes, or until tender. 

  2. Add beans to a small saucepan over medium-low heat and cook until bubbly, then turn off heat and cover to keep warm.

  3. In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil, onion, and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
  4. Turn heat to low and add tomato sauce, diced chipotle pepper, adobo sauce, water, cumin, chili powder, and coconut sugar. Stir to combine and simmer for 5 minutes.

  5. Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, water to thin, or coconut sugar for sweetness. Set aside.
  6. Once the butternut squash is nearly done roasting, heat a large skillet over medium-high heat. Once hot, add 1 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and portobello mushrooms. Sauté for 3-4 minutes, or until softened and browned. Then add 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Sir to combine and cook for 2-3 minutes more. Then remove from heat and set aside.

  7. Add cooked butternut squash to a mixing bowl along with black beans and 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine and set aside.

  8. Warm tortillas in the still-warm oven to 2-3 minutes, or wrap in a damp towel and microwave for 45 seconds to soften.
  9. Divide toppings between warmed tortillas and garnish with additional sauce (you’ll have leftovers*), diced red onion, and fresh cilantro (optional). Tacos are best when fresh - especially mushrooms. Fillings will keep in the refrigerator for 2-3 days, and sauce will keep in the refrigerator up to 1 week or in the freezer for 1 month (see notes for other uses).

Notes

*Tomato sauce can be found at nearly every market, and is a blend of tomato purée with spices, such as salt, pepper, and garlic powder. However, if you can’t find it, just sub tomato purée and add more salt, pepper and a bit of garlic powder.
*Leftover Adobo Sauce can be stored in the refrigerator up to 1 week or in the freezer for 1 month. It’s excellent as a sauce for tacos, or enchiladas, such as my Panko Baked Avocado Tacos, Spicy Plantain Black Bean Tacos, or Quinoa Taco Meat.
*Nutrition information is a rough estimate calculated with all of the sauce and with black beans.

Nutrition Per Serving (1 of 4 three-taco servings)

  • Calories: 454
  • Fat: 13.5g
  • Saturated fat: 1.6g
  • Sodium: 777mg
  • Carbohydrates: 77.1g
  • Fiber: 17.8g
  • Sugar: 13.9g
  • Protein: 4.7g
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81 Comments 30 minutes or less, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Mexican-Inspired, Nut-Free, Recipes, Refined Sugar-Free, Savory, Soy-Free, Summer, Vegan

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for Rebecca @ Strength and SunshineRebecca @ Strength and Sunshine says

    November 9, 2016 at 6:52 am

    O The sauciness!!! That sounds so good!

    Reply
    • Avatar for Tamara HarveyTamara Harvey says

      November 22, 2016 at 12:23 pm

      Just made this very yummy recipe. The sauce is awesome… And this is the first time I’ve ever really eaten Butternut squash. Mushrooms were meaty and let’s be honest I really need the vitamin D. This will be a regular recipe item on my repeat list. Thank you for the recipe!

      Reply
  2. Avatar for NatalieNatalie says

    November 9, 2016 at 7:07 am

    These look so hearty and filling. I’d normally go for a meat based taco but these will definitely be what I make the next time

    – Natalie

    Reply
  3. Avatar for LauraLaura says

    November 9, 2016 at 7:52 am

    That sauce look AMAZING! Definitely making it next time I’m doing tacos (which is pretty often tbh…). Thank you for sharing! x

    Laura

    Reply
  4. Avatar for AyoAyo says

    November 9, 2016 at 8:30 am

    Wow ,at first sight the food looks palatable even without eating

    Pleast list the recipes for akamu too

    Reply
  5. Avatar for KerrinKerrin says

    November 9, 2016 at 11:22 am

    Looks amazing – do you make your own tortillas? I’ve been told that once you make your own, there’s no going back.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 10, 2016 at 1:20 pm

      I don’t! These are from Trader Joe’s.

      Reply
    • Avatar for LaurenLauren says

      March 20, 2017 at 5:12 pm

      I have to second that sentiment. I live pretty far from TJs and whole foods so I was sort of forced into needing to make my own because I can’t tolerate all of the preservatives. It’s SO easy if you have a press, and super cheap, and AMAZING tasting. It’s hard without a press (I tried that craziness for a while), but if you’ve got a good one it’s shockingly easy and so worth it.

      Reply
  6. Avatar for Ellen LedermanEllen Lederman says

    November 9, 2016 at 1:47 pm

    Ha—when I read the opening line, saying “there are no words,” I thought it was going to be an election rant! My yoga class helped me achieve a level of equanimity, so it was so much better to read and see that fabulous recipe. Squash, mushrooms, and black beans in adobo sauce—perhaps that’s what America needs right now. Or at least me. Healthy, delicious vegan eating is definitely my way of coping and celebrating what’s right/good. Thanks!

    Reply
  7. Avatar for Aimee | Wallflower KitchenAimee | Wallflower Kitchen says

    November 9, 2016 at 4:04 pm

    This is my kind of food. Gotta try this!

    Reply
  8. Avatar for SallySally says

    November 9, 2016 at 6:55 pm

    This looks delicious! Is there anything you can recommend to replace the chipotle pepper in adobo sauce, as I can’t find it in any supermarkets here in Australia! Cheers :)

    Reply
    • Avatar for SamSam says

      November 10, 2016 at 9:36 am

      I also can’t find it in the UK. Any suggestions for substitutes?

      Reply
      • Avatar for CarrieCarrie says

        November 10, 2016 at 2:31 pm

        I believe l saw some in Tesco, Sam.

        Reply
    • Avatar for DLMDLM says

      November 21, 2016 at 9:34 pm

      Hi Sally, I’m in Australia too. You might need to try the International section of IGA (I’ve seen dried chipotle there) or the little gourmet grocery shops that are around the place (that sell random stuff like truffles and squid ink pasta). Hope you find it! :)

      Reply
    • Avatar for Tina QuirkTina Quirk says

      March 19, 2017 at 1:22 am

      I found some in the Mexican section in Woolies, and I’m in the NT…..

      Reply
  9. Avatar for AnastasiaAnastasia says

    November 10, 2016 at 4:45 am

    Not sure what I like more about this recipe – the fact that it features my most favourite foods (butternut squash sand portobello mushrooms), or that it is one of the easiest vegan taco recipes! Thnaks so much for sharing!

    Reply
  10. Avatar for SophieSophie says

    November 10, 2016 at 8:13 am

    These were yummy, I love this spicy sauce! I didn’t have any mushrooms, so just used the butternut squash, black beans, and roasted chickpeas and it was delicious. Added some extra heat to the sauce with a can of Rotel. So easy and delicious :) I’m enjoying working through your recipes.

    Reply
  11. Avatar for Sara @ Last NightSara @ Last Night's Feast says

    November 10, 2016 at 12:57 pm

    This is so creative! It looks delish

    Reply
  12. Avatar for Gem (breakfastandsalads)Gem (breakfastandsalads) says

    November 10, 2016 at 5:50 pm

    At first glance, I thought it was chicken cubes! Wow!! This looks sooo good. I love mushrooms and will definitely give this a go!

    Reply
  13. Avatar for The Wooden SpoonThe Wooden Spoon says

    November 11, 2016 at 5:58 am

    Yum! What a great combo!

    Reply
  14. Avatar for SamanthaSamantha says

    November 11, 2016 at 6:35 am

    These were so ridiculously good. I swapped roasted sweet potatoes for butternut squash and topped them with a quick avocado crema. Perfect amount of smokiness and spice. Will definitely make again!

    Reply
  15. Avatar for BonnieBonnie says

    November 11, 2016 at 10:51 am

    Tomato sauce?? No ma’am. SW’ers are crying. Buy a bag of dried red chile pods, soften them in boiling water then puree in blender.

    Reply
  16. Avatar for MagdalenaMagdalena says

    November 11, 2016 at 1:01 pm

    What skillet do you use?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 11, 2016 at 4:03 pm

      It’s a Lodge (brand) cast iron :D

      Reply
  17. Avatar for EmEm says

    November 11, 2016 at 7:53 pm

    Looks so good. I love portobellos in tacos, especially with smoky seasonings.

    I suspect you could just toss in the mushrooms to roast with the sweet potatoes, no? Then you could add the sauce or whatever other sauce you like.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2016 at 11:04 am

      Of course! Go for it.

      Reply
  18. Avatar for Valencia @ Life of a VegaholicValencia @ Life of a Vegaholic says

    November 11, 2016 at 8:35 pm

    This is so creative. I would have never thought of putting Butternut Squash in tacos, but I may be down to try it some time since I LOVE butternut squash! Butternut Squash is my absolute jam during the fall :)

    Reply
  19. Avatar for RhiannonRhiannon says

    November 12, 2016 at 8:53 am

    Honestly, since I made this I haven’t stopped craving it again. My first go at vegan tacos and I fell in love. I have a whole new respect for butternut squash! It really is so diverse. To top it off, the sauce is amazing! Smoky, smooth, just the right amount of spice. It compliments the portobello and squash perfectly. Topped with cilantro, this was an instant favorite.

    Reply
  20. Avatar for Judith MJudith M says

    November 12, 2016 at 12:23 pm

    This was delicious. This is the second recipe I have made from Minimalist Baker. The first was the spicy chick pea Buddha bowl. I made that several times and my guys who are not vegetarian loved it. Absolutely love this web site and the gorgeous photos. Today I am going to make the one bowl pump cake which looks yummy. Thank you!

    Reply
  21. Avatar for Deryn @ Running on Real FoodDeryn @ Running on Real Food says

    November 12, 2016 at 8:16 pm

    This is going on the menu this week for sureeee! I’m not a huge fan of portobellos but when you cook them up like this oh man, they’re so good. And I’m already on a butternut squash bender, so might as well keep that rolling. And…tacos. Can’t wait to try these! Thanks, guys!

    Reply
  22. Avatar for MeghannMeghann says

    November 15, 2016 at 4:36 pm

    Where would I find the pepper in adobe? What store and what aisle? Cans?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2016 at 11:18 am

      It’s usually in the Mexican foods aisle!

      Reply
  23. Avatar for annann says

    November 16, 2016 at 7:49 pm

    These were delicious and easy once i got the squash peeled. Great use of veggies i had in my house and creative! Loved it!

    Reply
  24. Avatar for DianaDiana says

    November 16, 2016 at 8:42 pm

    Wow, these look amazing. I cannot wait to try, I think I may even try mincing the portabellas??? Oh and the cebolla y cilantro are so not optional people! Lol ;-)

    Reply
  25. Avatar for jackiejackie says

    November 18, 2016 at 7:05 am

    This recipe was amazing!!! I am trying to cut down my meat intake, and it is hard to impress my family with vegetarian meals. But this recipe really amazed my family. The sauce was incredible. I am looking forward to making these again. Thanks so much!

    Reply
  26. Avatar for EwaEwa says

    November 18, 2016 at 12:29 pm

    OMG! I made this last night and couldn’t believe the taste! So rich, flavorsome and delicious!
    Couldn’t find tomato sauce so just added more garlic, some salt and pepper to the sauce. Also there was no Chipolte peppers in my supermarket so substituted with Chipolte paste (1tsp) and added extra smoked paprika. Will be coming back to this recipe regularly. Thank you Dana x

    Reply
  27. Avatar for tori mocatori moca says

    November 18, 2016 at 9:02 pm

    another fabulous recipe!! thanks!

    Reply
  28. Avatar for JanaJana says

    November 21, 2016 at 3:28 am

    It’s funny how the names of different foods differ across countries.. I’m from South Africa and we refer to ketchup as tomato sauce. So reading your recipe, my first reaction was quite shocked to see that you would use ketchup in a recipe, only for me to realise that it’s a completely different product you’re talking about!

    Oh, but the recipe looks delicious though!! I think I’ll have to try it sometime soon.

    Reply
  29. Avatar for RyanRyan says

    November 21, 2016 at 7:31 am

    These were extremely good. I used about 1.5 tablespoons of the adobo sauce from the can instead of the 1 tsp because I generally like things more spicy. It really didn’t turn out all that spicy. It has a nice smoky, mildly spiced taste. It tastes very unique. It reminded me of something I would get from a fancy restaurant. I would highly recommend this. My wife doesn’t like anything squash related and after a few bites she looked at me and said “I can’t even taste the squash!” A friend of ours made it as well and she said “it was life” so she must have liked it too..

    Reply
  30. Avatar for JuliaJulia says

    November 22, 2016 at 10:20 am

    These were AMAZING!!!
    Raising my 3 beautiful babies (2 with food allergies) on your delicious plant based whole food goodness! Every single thing I’ve made from your blog or cookbooks has been a hit! So very grateful to you for the work you do. Everyone I know is getting your cookbook for Christmas!

    Reply
  31. Avatar for AmyAmy says

    November 28, 2016 at 6:02 pm

    Amazing recipe! I added sour cream and diced avocados as I love something creamy with the spicy. I used two peppers in the sauce and sliced baby bellas to account for having only two ‘big’ bellas. Delicious, hearty, and tasty!

    Reply
  32. Avatar for Beth KaplanBeth Kaplan says

    November 29, 2016 at 8:33 am

    Made this last night-delist! Rave reviews from the husband. Didn’t have time to take pictures (it was late and we devoured it) but it was great!

    Reply
  33. Avatar for Arezio AurechioArezio Aurechio says

    December 8, 2016 at 4:15 am

    The recipe of your Butternut Squash is awesome. We make a lot of your recipes! I’ll definitely be trying this soon. Whereas this squash has made of protein and fiber so it’s a very health food for people specially for me. Definitely I will make this recipe for my family. I have a question what can I use instead of Adobo Sauce. Please Reply me and sharing your recipe.

    Thanks a lot!

    Reply
  34. Avatar for CarolineCaroline says

    January 12, 2017 at 5:30 am

    Very tasty! Made them last night. It yielded about 3 tacos (but we like…LOVE tacos). Perfect for our dinner and lunch the next day. This is the second Minimalist Baker recipe we’ve done this week incorporating chipotles and it really has been a GAME CHANGER in our kitchen.

    Love all of these recipes! I’ve never been disappointed in one!

    Reply
  35. Avatar for SarahSarah says

    January 13, 2017 at 12:17 am

    I have made this so many times and I love it. One of my go to vegan recipes. Love the meaty rich taste of the mushrooms with delicious Mexican flavors.

    Reply
  36. Avatar for ArpitaArpita says

    January 13, 2017 at 12:02 pm

    Made this and it was delicious!! Thanks for such amazing & inspiring recipes!

    Reply
  37. Avatar for CourtneyCourtney says

    February 7, 2017 at 12:47 pm

    I made these last night. Delicious! I also made the chimchurri sauce from your portobello mushroom steak recipe, and OH MY GOD the chimchurri sauce brings out the flavour of the mushrooms like crazy!!! I also added corn to the black beans, and vegan sour cream. We made burritos instead of tacos…. and I’m still dreaming of them!! Thank you.

    Reply
  38. Avatar for MadiMadi says

    February 10, 2017 at 10:42 am

    This looks delicious! I don’t have great tolerance for spice though. What would you suggest doing to make this less spicy? Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 11, 2017 at 10:47 am

      Hi Madi! Though these are not overly spicy, you could leave out the chipotle pepper and adobo sauce if you aren’t feeling the spice! Good luck! :D

      Reply
  39. Avatar for CourtneyCourtney says

    February 21, 2017 at 8:46 am

    Oh. My. God. These are incredible! I used some leftover enchilada sauce from a different recipe as a base and blended in some extra chipotles and adobo sauce. These are THE BEST plant-based tacos we’ve ever tried–for lunch today, I mixed some leftover taco filling in a bowl with quinoa and sliced avocado (equally delicious). I can’t wait to make these again!

    Reply
  40. Avatar for AzraAzra says

    February 28, 2017 at 10:12 am

    That sauce. I could eat in with a spoon (definitely NOT doing that right now…). I roasted chickpeas as the same time as the squash. They give a wonderful crunch to the whole thing. I’ve tried it with mushrooms too though and loved it that way too.

    Reply
  41. Avatar for JayJay says

    March 16, 2017 at 5:21 pm

    Love, love, love these tacos! So dank and flavorful, healthy yet filling. I recently started cooking vegan and had my friend help me out tonight. We baked some sweet potatoes too with the butternut squash and sprinkled some brown sugar as well. Really wanted to try and balance the spiciness from the awesome adobe sauce. Although, I did dabble some Cholula hot sauce in it too – came out amazing! For the final touches, we topped off the tacos with black beans, greek yogurt (I hate sour cream) & guacamole! Will definitely be making these again. They were a hit!

    Reply
  42. Avatar for CherryCherry says

    March 17, 2017 at 4:57 pm

    I can’t eat adobo…is there anything else I could substitute for the adobo?

    Reply
  43. Avatar for TT says

    March 20, 2017 at 4:08 pm

    Absolutely delicious, hearty dinner. Sauce is just amazing :)

    Reply
  44. Avatar for MelissaMelissa says

    March 29, 2017 at 5:34 pm

    Just made these tacos tonight and they were amazing! The sauce is fantastic and addictive! I’m already thinking of other uses for the left overs. Great recipe, Thank you!

    Reply
  45. Avatar for CarolCarol says

    April 10, 2017 at 4:11 pm

    Unfortunately, this one didn’t work for me. The sweetness of the squash and savory of the mushrooms didn’t taste good to me nor my husband which is surprising because we love tacos, mushrooms and butternut squash individually. I wouldn’t make this again but still there are amazing recipes on this website that I’ve made over and over again.

    Reply
  46. Avatar for Scott BurdittScott Burditt says

    April 16, 2017 at 7:49 pm

    Fantastic. Made it for dinner tonight. Will be making it again soon for neighbors. Thank you!

    Reply
  47. Avatar for AlisonAlison says

    May 11, 2017 at 5:13 pm

    I made these tonight and my two young boys gobbled them up with me. They’re so delicious and EASY to make!! I froze the extra sauce in 1-cup portions to pull out for other recipes. Excellent dish!

    Reply
  48. Avatar for LuciaLucia says

    July 26, 2017 at 12:33 pm

    I just made this and it was SOOO GOOD! Thank you so much for sharing such amazing recipes! :)

    Reply
  49. Avatar for Christopher RyanChristopher Ryan says

    August 2, 2017 at 5:55 pm

    I am new to Vegan cooking. I love you site. I have been doing this for 9 days. Everyday I have secretly substituted my family’s usual foods with vegan food. (lost 8 lbs already too). Your food looked fantastic and your reviews were strong so I thought why not? I have yet to be disappointed. Served the tacos tonight and ended up making extra of the squash as a side dish. It was so amazing! Thanks for all that you are doing.

    Chris

    Reply
  50. Avatar for BrookeBrooke says

    August 10, 2017 at 11:06 am

    Hi :) I am so excited to try this recipe! But I have frozen, cubed butternut squash. . . Is it possible to use this for your recipe?
    -Brooke

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 10, 2017 at 7:53 pm

      Hi! That should work, just make sure to check if the squash is cooked after coming out of the oven, you may have to cook it longer as you are cooking it from frozen.

      Reply
  51. Avatar for JosieJosie says

    October 5, 2017 at 3:41 pm

    Another winner! Does need something cool – a crema or guacamole. Lots of leftover sauce to be put to good use.

    Reply
  52. Avatar for Stephanie BStephanie B says

    October 27, 2017 at 9:37 am

    Would frozen butternut squash work if I thaw it out?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 27, 2017 at 8:39 pm

      Hi Stephanie! That should work!

      Reply
  53. Avatar for LaurieLaurie says

    October 31, 2017 at 5:11 pm

    These tacos made for an excellent Halloween dinner.

    As we didn’t have any tomato sauce on hand, I put a can of diced tomatoes in the blender and that worked out fine. Our sauce was not as thick as the one you have pictured but it tasted great.

    I love this recipe and will surely make these tacos on a regular basis. Thanks Dana!

    Reply
  54. Avatar for JamieJamie says

    December 10, 2017 at 7:03 am

    loved it, once I saw the recipe I knew I had to make it. i was so happy with the sauce, I was worried it would be too spicy but the maple syrup helped even it out. What coconut oil do you use? I feel I use the wrong kind, when cooking it often leaves a coconut flavor.

    Thanks for the recipe :)

    Reply
  55. Avatar for VickieVickie says

    December 10, 2017 at 4:26 pm

    This was excellent! I’m not a fan of mushrooms, so I followed another commenter’s suggestion in substituting chickpeas. I seasoned and roasted a can’s worth alongside the butternut squash (without changing the measurements of the oil or spices) and it was perfect! I also used yellow onion instead of white, added the beans, and heaped in some extra chipotle peppers without ever dicing them. And PS – a single $1.99 bag of cut butternut squash from Trader Joe’s was more than enough for this recipe. Soooo good and very filling! I can’t wait to make this again!

    Reply
  56. Avatar for StephanieStephanie says

    December 11, 2017 at 3:37 pm

    I hate vegetables. All veggies taste like mushy garbage to me.

    But then I found your site, and somehow you transform veggies into delicious, tiny morsels of goodness. I have tried and cooked new veggies following your recipes, and I’m hooked! This recipe is still my all time fave, it is amazing!

    Reply
  57. Avatar for EmmaEmma says

    December 28, 2017 at 4:30 pm

    Hi Dana!

    I really want to try this recipe but I can’t seem to find adobo sauce anywhere!! I’ve been looking for 3 days.. is there a substitute or a way to make it at home?

    Thanks :)

    Reply
  58. Avatar for Sarah D TaylorSarah D Taylor says

    January 3, 2018 at 11:01 am

    This was amazing! I made this last night and not only was it delicious it came together incredibly quickly! I loved the sweet/smoky flavor of the squash combined with the heat of the chipotle in adobe sauce. The only thing I might do differently is add more mushrooms. I ended up using cremini as they were on sale, but they were perfect!
    I added black beans for extra protein and topped with extra chipotle sauce, diced onions, cilantro and avocado.
    I am already dreaming about making this again.
    Thanks Dana – for sharing another of your amazing meals!

    Reply
  59. Avatar for KarenKaren says

    January 9, 2018 at 3:34 pm

    Wow! Just made these for dinner and we absolutely love the smoky mushroom goodness. The squash is a perfect compliment. We added the black beans and served with cilantro and more of the yummy sauce.
    Thanks for another fantastic recipe. Can’t wait to make them again!

    Reply
    • Avatar for KarenKaren says

      January 9, 2018 at 3:35 pm

      Forgot to rate the recipe

      Reply
  60. Avatar for Amanda MoonAmanda Moon says

    May 23, 2018 at 4:08 pm

    Made for dinner tonight. So amazingly good!!!!! Cutting up the squash was a little intimidating, but turned out to be not as hard as I thought (and I could have bought one already cubed.)

    Reply
  61. Avatar for Hayley MorrinHayley Morrin says

    October 25, 2018 at 8:19 pm

    Was looking for recipes to use up my abundance of butternut squash (grew some in my garden this year – got NINE – each yielding about 8 cups worth of cubed squash)! Found this one & tried it for dinner tonight. Loved it so much!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 26, 2018 at 7:35 am

      Yay! Glad to hear that, Hayley!

      Reply
  62. Avatar for SteveSteve says

    November 6, 2018 at 12:27 am

    We have found a new go to family favourite recipe.
    So many flavours, truly stunning!
    Thank you for sharing

    Reply
  63. Avatar for ChristineChristine says

    December 20, 2018 at 6:54 pm

    This recipe, like all of yours, was SO good. But the 30 minute prep is really more like two hours. I’m a very experienced cook in a very well equipped kitchen and it took me over two hours. Having said that, this would be a great thing to serve my non vegan friends who assume eating plant based is bland or boring. Really tasty.

    Reply
  64. Avatar for Chelsie OsengaChelsie Osenga says

    January 18, 2019 at 1:04 pm

    Wow~ I did not expect these to be as scrumptious as they were. Totally satisfying, tasty, saucy (that SAUCE though!) and filling. Great recipe and very easy.

    Reply
  65. Avatar for Kaity DKaity D says

    January 28, 2019 at 7:11 pm

    This recipe was super tasty, but definitely needed much more salt than the recipe indicated. I put a healthy amount on the squash and the mushrooms and in the sauce after the fact because it was a bit bland without it. I served mine with some shredded cabbage and goat cheese and it was delicious!

    Reply
  66. Avatar for Hannah AshfordHannah Ashford says

    February 2, 2019 at 7:52 pm

    Yes you did it again! This was delicious! Never tried butternut squash before (I know,criminal!) Thought it was rock hard to cut through and peel,but used a peeler and had no problems,cut through easier than sweet potato!
    You have made becoming vegan easy and fun! My (non -vegan) partner is even loving everything I have made from here,and that’s a lot as I’m cooking every night! the black beans were yummy with it too,who knew they go with so many things! I made My own tortillas too as the shop ones here In London are so drryy compared to homemade! And also added salad, crushed walnuts and roasted sunflower seeds

    Reply

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Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
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