Butternut Squash & "Chorizo" Tacos

Serves: 3
Prep Time: 15 minutes
Cooking: 35 minutes
Recipe By: Elizabeth Varga

Ingredients

For the tacos

1 package Abbot’s “Chorizo”

1 small butternut squash, peeled and cut into ½” cubes

2 tablespoons extra virgin olive oil, divided

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

¼ teaspoon cinnamon

1/8 teaspoon cayenne pepper

12 small corn tortillas

1 medium avocado

1/4 cup diced red onion

For the kale slaw

4 cups chopped kale

1 medium carrot, grated

¼ cup chopped cilantro

Juice of 1 lime

2 tablespoons maple syrup

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon ground cumin

⅛ teaspoon cayenne pepper

Tender, seasoned butternut squash, our smoky “Chorizo”, and a bright, citrusy kale slaw come together in these simple-yet-satisfying tacos.

Preheat the oven to 425°F.
Toss the butternut squash with 1 tablespoon extra virgin olive oil, chili powder, cumin, salt, cinnamon, and cayenne. Place on a baking sheet and roast for 35-40 minutes until tender.
Meanwhile, cook the chorizo according to the package directions. Set aside.
In a large bowl toss all of the kale slaw ingredients. Massage the kale slightly to wilt.
Assemble the tacos with butternut squash, chorizo, avocado and red onion. Serve with the slaw in the tacos or on the side.