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Playing Rachael’s Chorizo and Butternut Tacos

Roasted butternut squash + spicy Mexican chorizo stuffed into a hard taco shell = perfect for chilly fall and winter weather

Rach likes to serve these tacos with her Spicy Vegetarian Refried Beans and Green Rice


For the Pico-Guac:
  • 2 limes
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, grated or finely chopped
  • 1 large or 2 small jalapeño peppers, seeded and finely chopped
  • Salt
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper sauce, Rach's go-to is Frank's RedHot
  • 3 plum or vine tomatoes, seeded and chopped
  • 2 avocados, pit removed and scooped from skin
  • A small handful of cilantro or parsley, chopped
  • 2 scallions, chopped
For the Tacos:
  • 1 small butternut squash, halved, peeled, seeded, and cut into bite-sized pieces
  • Olive oil spray
  • Salt and pepper
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1 tablespoon chili powder
  • 1 pound Mexican chorizo
  • 1 tablespoon olive oil or vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • 1 small mild red or green pepper or poblano pepper, seeded and chopped
  • 2 jalapeño or Fresno (milder) chili peppers or a combo, seeded and finely chopped
  • 12 blue corn stand-up hard taco shells
  • 1 1/2 cups shredded Pepper Jack cheese
  • 1 1/2 cups shredded smoked cheddar cheese
To Serve:
  • Thinly shredded red cabbage
  • Wedges of lime
  • Pickled sliced jalapeno pepper rings
  • Toasted and salted pepitas


Serves: 4


For the Pico-Guac, to a bowl, add the juice of 2 limes, the onion, garlic, and jalapeno peppers and let stand 5-10 minutes. Add cumin, cayenne sauce, tomatoes, avocados, cilantro or parsley and mash up, then adjust salt. Transfer to serving bowl and top with scallions.    

For squash, preheat oven to 450˚F and arrange the squash on a baking sheet and spray with oil. Season with salt, pepper, nutmeg, cinnamon and chili powder. Roast to tender and brown at edges, 25 minutes. Reduce heat to 325˚F.

In a skillet over medium-high heat, brown and crumble the chorizo in olive or vegetable oil, then add onions, garlic and peppers and cook until onions are translucent. Add half a cup of water and let it absorb.

Line the shells with cheeses and roast to toast, 5 minutes.  

Combine squash with chorizo and transfer to serving dish.

Tacos: cheese-lined tacos filled with chorizo and squash, top with cabbage, lime, Pico-Guac, pickled jalapeno rings and pepitas.

Serve with Spicy Vegetarian Refried Beans and Green Rice.