Roasted Winter Vegetable Tacos with Chimichurri (Vegetarian)

• 2 cups Cubed Butternut Squash
• 1 cup Sliced Shiitake Mushrooms
• Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Chili Powder
• 4 cups Torn Kale Leaves
• Soft Flour Tortillas, Crumbled Feta, And Cilantro Leaves, For Serving
• 1/2 cups Cilantro Leaves
• 1/2 cups Parsley Leaves
• 2 cloves Peeled Garlic
• 2 Tablespoons Red Wine Vinegar
• 1/4 cups Olive Oil
• Salt To Taste
• Water (as Needed)

1. Preheat oven to 425 degrees F. Arrange squash and mushrooms on a baking sheet in a single layer.
2. Drizzle with olive oil and sprinkle with the salt and chili powder.
3. Roast for 20 minutes or until the butternut squash is nearly tender.
4. Add the kale and roast for 5 more minutes to wilt slightly.
5. Serve the vegetables in tortillas with the feta and chimichurri.
6. For the chimichurri, combine all ingredients in a blender or small food processor.
7. Add water 1 tablespoon at a time to achieve a thin sauce.
8. Taste, and add as much salt as youd like.

shiitake mushrooms, olive oil, salt, chili powder, leaves, flour tortillas, cilantro, parsley, garlic, red wine vinegar, olive oil, salt, water

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-winter-vegetable-tacos-with-chimichurri-vegetarian/ (may not work)