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Toss the squash, mushrooms and garlic with the olive oil and herbs. Spread on a baking sheet.
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On a separate baking sheet, place the 2 cups of butternut squash for the crema along with the olive oil and garlic cloves. Toss to combine.
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Bake at 350 degrees for 25-30 minutes until the squash is fork tender.
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Meanwhile, heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.
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Add the spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper.
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Stir in the roasted squash and mushrooms and cook for 4-5 minutes until heated through.
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Heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.
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Combine the roasted squash and garlic cloves in a blender, along with the broth and remaining ingredients for the crema.
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Blend until smooth. Season with salt and pepper.
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To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the crema.