Preheat the oven to 400 degrees F. Get out 2 large baking sheets and line them with parchment paper. Place the butternut squash on one sheet and the mushrooms on the other sheet. Drizzle the butternut squash with 2 tablespoons of olive oil and the mushrooms with 2 tablespoons of olive oil. Toss until well coated in the oil.

In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Sprinkle half of the seasoning on the butternut squash and half of the seasoning on the mushrooms. Toss until vegetables are seasoned well. Spread out the vegetables so they are in an even layer and not touching.

Place both baking sheets in the oven. Roast the mushrooms for 20 to 30 minutes, stirring once, or until tender and juicy. Roast the butternut squash for 25 to 35 minutes, stirring once, or until soft and tender.

While the butternut squash and mushrooms are roasting, make the chimichurri. In a food processor or blender, combine the cilantro, parsley, oregano, shallot, garlic, red wine vinegar, lime juice, salt, and pepper. Pulse a few times until ingredients are chopped. Slowly pour in the olive oil, pulsing until the olive oil is combined. Stop and scrape down the sides with a spatula, if necessary. The chimichurri doesn’t have to be completely smooth.

To assemble the tacos, spoon roasted butternut squash and mushrooms down the center of a corn tortilla. Top with avocado, cabbage, and a drizzle of chimichurri. Sprinkle with queso fresco, if using. Serve immediately.