Chef L.B. Braswell from Publix Aprons Cooking School demonstrates how to make Squash Mushroom Tacos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotija cheese

Feta provides a tangy flavor while cotija is more affordable.

Preheat the oven to 425°F and place roasting pans inside to heat up.

Add grapeseed oil to the heated roasting pans.

Season the butternut squash and portobello mushrooms with Himalayan sea salt and black pepper.

Mix the vegetables in the pan to ensure they are evenly coated with oil and seasoning.

Roast the vegetables in the oven for about 15-16 minutes.

Prepare the stuffing mixture by combining country style stuffing and cotija cheese in a bowl.

Add extra virgin olive oil to the stuffing mixture until it looks wet and well combined.

After 15-16 minutes of roasting, remove the vegetables from the oven and sprinkle the stuffing mixture on top of them.

Return the pan to the oven for an additional 3 minutes to melt the cheese.

While the vegetables are roasting, prepare the gravy by melting butter in a heated pan.

Add flour to the melted butter to create a roux, stirring until it reaches a blonde color and smells like shortbread cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens