Spicy Squash and Portobello Tacos Recipe | Epicurious

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