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