Butternut squash tacos get extra awesome with smoky chorizo sausage and tangy goat cheese! Are you even ready for this?! Catch all the action and see how they are made in this video:
This was originally a low-carb hash that I make for dinner on busy weeknights. The combo of smoky chorizo and mild butternut squash flavor, you can’t go wrong! It’s hearty and so good I thought it deserved to be served in a warm tortilla, topped with goat cheese and placed in the Taco Tuesday Cookbook!
And after you taste these, you’ll know exactly why.
How to make chorizo tacos
These Chorizo and Butternut Squash Tacos are made fast in the cast iron skillet with chorizo being the star ingredient. What exactly is chorizo? A perfectly seasoned and delicious pork sausage used in many Mexican and Spanish dishes.
In other words, if you’ve never had it, you need to try it NOW in something you know you’re going to love? Yes, I was talking about tacos.
There are two types of chorizo: fully cooked and smoked and ready to cook in the casing. For this recipe, we will use the ready to cook chorizo that you’ll find in casings. It feels like regular sausage.
Like you saw in the video, you’ll have to remove it from the casing but doing that is no problemo.
I’m also saving time with pre-cubed butternut squash, which you can find in most fresh produce sections at the grocery store. It cuts both the prep and cook-time in half!
You can use frozen butternut squash cubes -making this ultra convenient. You know, whatever works best and feeds your hungry family faster, right?!
Butternut squash and chorizo
The fat and spices from the chorizo really amp up the mild sweet flavors of the butternut squash. It’s the perfect ying and yang in a taco recipe.
I like to add chopped kale for a little more texture and added nutrition. If kale isn’t a favorite, swap it with finely chopped spinach. It’ll be just as delicious and nutritious.
Hold up, before you go, we need to talk about cheese. For these tacos, I prefer something tangy and creamy to balance the spicy, smoky flavors. Goat cheese works perfectly here but if you’re a Mexican cheese fanatic, use Cotija cheese too. I always have some in my fridge.
Ready to give these tacos a try? Then check out the Taco Tuesday Cookbook for the complete recipe and details and make sure to keep up with all the latest Taco Tuesday action on my Youtube Channel. See you around!Print
Chorizo and Butternut Squash Tacos
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Category: Tacos
- 12 ounces (340 g) chorizo sausage
- ½ cup (80 g) onion, chopped
- 1 pound (454 g) squash, cut into small cubes
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 cups (135 g) kale, stems removed
- ½ lime, juiced
- Salt and freshly ground black pepper, to taste
- 8 corn tortillas, store-bought or homemade (page 32), warmed
- ¼ cup (35 g) crumbled goat cheese
- ¼ cup (4 g) chopped cilantro
- Remove the chorizo from its casings and cook in a large skillet over medium heat for about 4 minutes. Use a slotted spoon to transfer the chorizo to a plate; leave the drippings in the pan.
- Add the onion to the skillet and cook, stirring often, for about 3 minutes, until golden and soft. Add the squash, garlic powder, and cumin and continue to cook for 5 to 7 minutes, until the squash is soft.
- Add the kale and cook until wilted, about 2 minutes. Add the cooked chorizo back into the pan and stir to combine. Remove the pan from the heat, and the lime juice, and season with salt and pepper.
- To assemble the tacos, place a layer of chorizo and squash mixture on each tortilla, top with some crumbled goat cheese, and sprinkle with cilantro.
- Serving Size: 2 tacos
- Calories: 527
- Sugar: 2.9g
- Sodium: 1081.1mg
- Fat: 34.3g
- Saturated Fat: 12.5g
- Carbohydrates: 31.3g
- Fiber: 4.5g
- Protein: 24.6g
- Cholesterol: 75mg