Butternut Squash, Spinach & Mushroom Fajitas

Butternut Squash, Spinach & Mushroom Fajitas Recipe

By Stephanie Dreyer


For the Fajitas

3 cups butternut squash peeled and cut into 1-inch cubes

8 ounces cremini mushrooms cleaned stems removed and quartered

6 cloves garlic minced

2 tablespoons olive oil

2 tablespoons Italian seasoning basil, thyme and oregano

salt and pepper to taste

2 cloves garlic thinly sliced

1 tablespoon olive oil

4 cups baby spinach

salt and pepper to taste

12 mini corn tortillas or 6 regular size

For the Butternut Squash Crema

2 cups butternut squash 1-inch cubes

1 cup vegetable broth

1 cup cashews soaked overnight if not using a high speed blender

1/4 cup nutritional yeast

3 cloves garlic

salt and pepper to taste

1 tablespoon butternut squash

1/2 tsp olive oil


1Toss the squash, mushrooms and garlic with the olive oil and herbs. Spread on a baking sheet.

2On a separate baking sheet, place the 2 cups of butternut squash for the crema along with the olive oil and garlic cloves. Toss to combine.

3Bake at 350 degrees for 25-30 minutes until the squash is fork tender.

4Meanwhile, heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.

5Add the spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper.

6Stir in the roasted squash and mushrooms and cook for 4-5 minutes until heated through.

7Heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.

8Combine the roasted squash and garlic cloves in a blender, along with the broth and remaining ingredients for the crema.

9Blend until smooth. Season with salt and pepper.

10To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the crema.

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