Butternut Squash Chorizo Tacos

Butternut Squash in tacos? Yes and they are rockstars in this recipe. Total rockstars !

Who needs spicy tacos to warm up these arctic cold nights that we have been having? Jumping up and down with my hand raised because they are that good and it really has been cold lately. Its bad when I am sitting at home on the couch with a coat on 😀

Who likes to roast garlic with veggies? You should try it because its good. And pretty.

I add spanish flavored rice to this recipe. Brown rice would work great also.

We are three days into January and I am feeling better and better about eating healthier. Adding fresh veggies and fruit into our everyday meals is not so difficult. Just requires a little more pre-planning..

Another favorite taco recipe can be found here 🙂

Butternut Squash Chorizo Tacos

Flavorful tacos featuring roasted butternut squash and Mexican chorizo. So many flavors come together to make an amazingly good meal.

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Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Ingredients

• 4 cups butternut squash peeled and cubed
• 1 tsp chili powder
• 1/4 tsp cumin
• 1 clove garlic
• 1 tbsp olive oil
• 3 oz. raw Mexican chorizo casings removed
• 1 medium onion chopped
• 1 cup fresh corn
• 1 cup chicken stock unsalted
• 7 oz can green chilis chopped
• 1/4 cup spanish or brown rice
• 8 6 inch tortillas corn or flour
• 1 cup quesadilla cheese shredded
• 8 wedges lime
• 1/4 cup fresh flat leaf parsley chopped

Instructions

• Heat oven to 350 degrees. Line baking pan with parchment paper. Spread butternut squash on pan in one layer. Drizzle with olive oil, stir around to coat squash evenly. Cut top from one garlic bulb and add to pan with squash. Sprinkle chili powder and cumin over everything and bake for 20-25 mins. until squash is tender.
•  While squash is baking heat large saucepan over medium heat and add 1 tbsp olive oil olive and cook until onion is translucent. Add Chorizo to pan and cook for 6-8 mins crumbling chorizo as it cooks. Add chicken stock ,rice, chilies and fresh corn. Cook until rice is done and liquid is reduced. 15-20 mins. Stir in roasted garlic.
• Heat tortillas in oven wrapped in foil or over a single stove top burner.
• Layer each tortilla with chorizo mix, butternut squash, juice from 1 lime wedge, a sprinkle of cheese, and fresh parsley.