Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Butternut Squash and Chorizo Tacos
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 830
- Total Fat
- 54 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 95 milligrams
- Sodium
- 1557 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 8 grams
- Sugar
- 7 grams
- Protein
- 30 grams
Sweet butternut squash is the perfect canvas for the rich spice of chorizo. The squash is sauteed with onion, garlic, spices and crumbled chorizo sausage. The result is a full-flavored, colorful taco filling where both the meat and vegetable are the star of the show. Stuff the filling into small corn tortillas, load up with refreshing toppings and serve.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 830
- Total Fat
- 54 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 95 milligrams
- Sodium
- 1557 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 8 grams
- Sugar
- 7 grams
- Protein
- 30 grams
Ingredients
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Directions
- Heat the olive oil in a large nonstick skillet over medium heat. Add the squash and cook, stirring occasionally, until lightly browned, about 5 minutes. Add half of the onion and cook until it begins to soften, about 3 minutes. Stir in the garlic, cumin, oregano and 1/2 teaspoon each salt and pepper; cook 30 seconds.
- Move the vegetables to the edges of the pan, making space in the middle. Add the chorizo to the middle and cook, breaking it up with a wooden spoon, until browned and cooked through, about 4 minutes. Stir to combine with the vegetables and make another space in the middle. Add the tomato paste and cook, stirring, until it starts to look dry, 30 to 60 seconds; stir into the meat mixture. Stir in 1/2 cup water and cook until much of the water evaporates and the mixture looks glossy, 2 to 3 minutes.
- While the filling cooks, heat a large skillet over high heat. Working in batches, warm the tortillas in the pan, then wrap them in a clean kitchen towel to keep them warm and soft.
- Divide the tortillas among plates. Top with the squash-chorizo filling, avocado, cilantro, queso fresco and the remaining onion. Serve with lime wedges.
