1 jar (16 oz.) tomatillo salsa
1/4 cup extra virgin olive oil, divided
1 white onion, finely chopped
1 clove garlic, finely chopped
1-1/2 lb. butternut squash, peeled, cut into 1/2" pieces (about 2 cups)
1/4 tsp. freshly ground black pepper
4 cups shiitake mushrooms, thinly sliced
12 (6-inch) corn tortillas, warmed
1/4 cup red onion, thinly sliced
1 fresh jalapeño pepper, thinly sliced into rounds
1/2 bunch fresh cilantro, chopped
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