Chorizo and Butternut Squash Tacos

Your Taco Tuesdays are about to know a whole new level thanks to this easy 20-minute Butternut Squash Taco recipe you'll want to make on repeat!

Butternut Squash Tacos with Chorizo

This Butternut Squash Taco recipe was inspired by a low-carb hash I make for dinner for busy weeknights. The combo of smoky chorizo and mild butternut squash flavor is insanely good, so I thought, why not put it in a taco?

And omg, in a taco, they’re even better; so much so, I included this recipe in the Taco Tuesday Cookbook! In 20 minutes and one pan, you can cook a killer meal packed with flavor.

How to Make Butternut Squash & Chorizo Tacos 

These tacos are made fast in the cast iron skillet. That means this epic taco dinner is ready to be served in just 20 minutes! Check out the steps:

1. Cook the filling
   First, cook the chorizo in the skillet, and then the veggies. It takes about 15 minutes from start to finish.
2. Taco time!
   Assemble the tacos, sip a mezcal margarita or a tequila sour, and bon appétit!

How to Cook Chorizo for Tacos

Just like you’d cook sausage for tacos, first, you’ll need to remove the chorizo from the casing. Then, place it on a large skillet and cook for about 4 minutes, while breaking up the pieces. With chorizo, there’s no need to grease the skillet!

How to Top Them

I top these butternut squash tacos with chopped cilantro and crumbled goat cheese. This cheese’s tanginess and creamy texture pair amazingly well with the tacos. If you're a Mexican cheese fanatic, use Cotija cheese instead! Other tasty toppings are avocado, sour cream, and pico de gallo.

Manly Butternut Squash Tacos

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Butternut squash tacos get extra awesome with smoky chorizo sausage and cheese, all wrapped in a warm tortilla! Are you even ready for this?!

5 from 9 votes

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Watch how it’s made:

Ingredients

For the filling:

• 12 ounces chorizo sausage
• ½ cup onion, chopped
• 1 pound butternut squash*, cut into small cubes
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 2 cups kale, stems removed
• ½ lime, juiced
• Salt and freshly ground black pepper, to taste

For serving:

• 8 corn tortillas, store-bought or homemade, warmed
• ¼ cup crumbled goat cheese
• ¼ cup chopped cilantro

Instructions

Cook the chorizo:

• 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.

Cook squash and aromatics:

• 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.

Combine:

• 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.

Assemble:

• 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.

Notes

• Butternut squash: buy it pre-cubed or use fresh squash (if so, cube it and steam it quickly in the microwave until soft to cut the cooking time in half)

Equipment

The Taco Tuesday Cookbook

Taco Holder

Nutrition

Serving: 2 tacos | Calories: 328kcal | Carbohydrates: 41g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 60mg | Sodium: 49mg | Potassium: 668mg | Fiber: 8g | Sugar: 4g | Vitamin A: 15841IU | Vitamin C: 74mg | Calcium: 211mg | Iron: 3mg