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Cooking the spicy chorizo on top of the vegetables helps season them—as they cook, the squash and onion absorb the flavorful sausage drippings. Finish these squash and chorizo tacos with hot sauce for even more heat.

EatingWell Magazine, November 2021


Credit: Greg DuPree

Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F.

  • 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.

  • Meanwhile, whisk sour cream, lime juice and cilantro in a small bowl.

  • Coarsely chop the chorizo and vegetables. Serve in tortillas with the crema, cabbage and hot sauce and more cilantro, if desired.


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.

Nutrition Facts

2 tacos
517 calories; fat 36g; cholesterol 54mg; sodium 595mg; carbohydrates 40g; dietary fiber 7g; protein 13g; sugars 6g; niacin equivalents 2mg; saturated fat 9g; vitamin a iu 1553IU; potassium 593mg.