Kabocha Squash & Mushroom Vampiro Tacos

Prep Time: 8-10 minutes | Cook Time: 30 minutes | Serves 4

Ingredients

1 small kabocha squash (about 1¼ lb.), halved, seeds removed
6oz shiitake mushrooms
4 Tablespoons extra-virgin olive oil, divided
2 teaspoons smoked paprika
¾ teaspoon kosher salt
1½ teaspoon ground cumin
½ teaspoon cayenne pepper
8 ounces shredded cheese
10-12 small corn tortillas
Nonstick vegetable oil spray
Crema mexicana or sour cream (for serving)

Instructions

1. Preheat oven to 450°F.
2. Add all spices to a small container and mix or cover with a lid and shake to combine. Set aside.
3. Cut 1 small kabocha squash in half, remove the seeds, cut into 1½" thick wedges, then slice crosswise into ¼" thick pieces.
4. Add to a mixing bowl with half of the spice mixture, drizzle with 3 Tablespoons of olive oil and toss to coat.
5. Transfer to a large rimmed baking sheet and spread out in an even layer.
6. Roast squash, turning halfway through, until tender and golden brown, about 22 minutes.
7. While the squash is roasting, slice mushrooms in half and add to the same bowl used for the squash.
8. Add in remaining spice mixture and 1 Tablespoon olive oil, and toss to coat.
9. When you open the oven to turn the pan with the squash, add the mushrooms to the pan and cook together for remaining 10-12 minutes.
10. Remove cooked squash and mushrooms from the oven and set the sheet pan aside.
11. Heat a dry large nonstick skillet over medium.
12. Arrange 4 or 5 pieces roasted squash and mushrooms in pan in a circle about the size of tortillas, then sprinkle 3 Tbsp. cheese over.
13. Top with a corn tortilla and gently press down on it.
14. Build 1 or 2 more tacos in pan, depending on the size of your skillet.
15. Lightly coat tortillas with nonstick vegetable oil spray and cook until cheese is melted and light golden around edges, 1½–2 minutes. If you don't have a cooking oil spray, you can drizzle some olive oil in the skillet about 30 second before flipping the tacos.
16. Turn over and cook on other sides until tortillas start to crisp, 2–3 minutes. Transfer tacos to plates. Repeat process, working in batch of 2 or 3, to make 10-12 tacos total.
17. Serve tacos with your favorite salad toppings! We recommend salsa verde, hot sauce, diced avocado or diced onion and cilantro.