Butternut Squash and Chorizo Tacos

Butternut Squash and Chorizo Tacos-4.jpg

I don’t post many savory recipes anymore, but this one NEEDED to be shared!

I can’t be sure what inspired these tacos, other than the fact that Fall is right around the corner and butternut squash is becoming more and more prevalent.

The creamy butternut squash and spicy chorizo are perfect together and compliment one another so well. These tacos are not only filling, but they provide the perfect amount of heat (temperature and taste) to warm you up on a chilly Fall day!

Definitely add this recipe to your meal plan this Fall!

How to Make Them

While they may sound like they are a lot of work to make, nothing could be further from the truth.

Make things easier on yourself by buying the pre-peeled, pre-cubed butternut squash from the grocery store. All you have to do is toss the cubes in a bit of olive oil, s&p, chili powder, and onion powder then pop them in the oven to roast.

While the butternut squash is roasting, brown the chorizo, which you can find near your prepared meats in the grocery store. I tend to find the chorizo links near the breakfast sausage and bacon.

Everything else in these tacos is pretty simple. They are topped with a bit of sliced red onion, cilantro, and a bit of feta cheese.

And that’s all it takes to make one heck of a taco!


Prep Time: 5 min Cook Time: 30 min Total Time: 25 min

Serves 4


  • 1 large butternut squash, peeled, seeded and cubed (about 32 oz)

  • 1 tbsp olive oil

  • 1/2 tsp chili powder

  • 1/2 tsp onion powder

  • salt and pepper to taste

  • 1/2 lb chorizo (about 4 links), removed from casing

  • 8 corn tortillas

  • 1/4 red onion, sliced

  • cilantro

  • feta cheese


  1. Preheat oven to 400 degrees. Line a small baking pan with tin foil and place in the oven to warm up.

  2. In a large bowl, toss together butternut squash, olive oil, chili powder, onion powder, salt and pepper. When oven is up to temperature, transfer to the hot pan, making sure that butternut squash is in one layer. Roast for 25-30 minutes, or until the squash is tender.

  3. Meanwhile, brown the chorizo in a skillet over medium high heat. Break up the chorizo with a spatula into smaller pieces. Once fully cooked, spoon meat onto a plate lined with paper towels to drain.

  4. To assemble the tacos, spoon in chorizo, add butternut squash, top with red onion, cilantro, and feta cheese.