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Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.

Butternut Squash, Spinach & Mushroom Fajitas (with Butternut Squash Crema)


  • 2 cloves garlic thinly sliced
  • 1 tablespoon olive oil
  • 4 cups baby spinach
  • salt and pepper, to taste
  • 3 cups Roasted Butternut Squash & Cremini Mushrooms
  • 1/2 cup Butternut Squash Cream Sauce
  • 12 mini corn tortillas (or 6 regular size)


  1. Heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.

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

  3. Stir in the roasted vegetables and cook for 4-5 minutes until heated through.

  4. Meanwhile, heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.

  5. To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the cream sauce.