Butternut Squash Mushroom Tacos with Chimichurri

Ingredients (26)

• For the Chimichurri:
• ½ cup packed cilantro
• ¼ cup packed flat-leaf parsley
• 2 teaspoons fresh oregano
• 1 shallot
• 3 garlic cloves
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lime juice
• 1/2 teaspoon
• ¼ teaspoon black pepper
• 1/3 cup extra-virgin olive oil
• For the Butternut Squash and Mushrooms:
• 4 cups cubed butternut squash
• 16 oz baby bella or cremini mushrooms
• 4 tablespoons olive oil
• 1 ½ teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• For the Tacos:
• Corn tortillas
• Sliced avocado
• Thinly sliced red cabbage
• Crumbled queso fresco