Recipe from Eating Well magazine, November 2021
PHOTO CREDIT: Greg Dupree
Cooking the spicy chorizo on top of the vegetables helps season them—as they cook, the squash and onion absorb the flavorful sausage drippings.
Ingredients:
1 medium acorn squash, halved, seeded and cut into 1/2-inch-thick slices
1 medium onion, thinly sliced
2 tablespoons canola oil
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
8 ounces fresh chorizo sausage links (see Tip), halved lengthwise
½ cup sour cream
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro, plus more for garnish
8 corn tortillas, warmed
1 cup shredded red cabbage
Hot sauce for serving
Directions:
Step 1 Preheat oven to 450°F.
Step 2 Toss squash, onion, oil, chili powder, cumin and salt together in a large bowl. Spread in a single layer on a rimmed baking sheet. Top with chorizo. Roast until the squash is tender and the sausage is cooked through, tossing halfway through, 20 to 25 minutes.
Step 3 Meanwhile, whisk sour cream, lime juice and cilantro in a small bowl.
Step 4 Coarsely chop the chorizo and vegetables. Serve in tortillas with the crema, cabbage and hot sauce and more cilantro, if desired.
Tip
Cutting back on your meat consumption? Trade the chorizo for an equal amount of plant-based Mexican-style sausage. Look for it prepared as links (rather than bulk) for the most similar results.
