Chorizo and Acorn Squash Tacos

This, my friends, is Fall in a spicy, sweet and savory taco. Yea, chorizo and squash may seem like an unexpected combination, but I promise that you will absolutely love this recipe if you enjoy new and exciting flavor combinations, and of course, if you love a great taco moment. Also, vegans, don’t click away! This recipe may have meat in it, but you can easily swap the chorizo to make this vegan friendly! Skip the meat and opt for meatless chorizo….more info on that below but I had to let you know before you clicked away, or thought I “accidentally” categorized this as vegan. 🙂

chorizo acorn squash tacos

If you’re not going to believe my  “these are delicious!” claims at face value, let me explain the flavors a little more so that you can fully imagine the tasty magic. First, we are searing some raw chorizo meat in a pan to make the meat extra crispy, while rendering the spicy, savory, garlicky fat. Then, we’re removing the chorizo and putting some thinly sliced acorn squash into the pan to cook in this deliiiiicious fat (*swoon*.) We season the squash with some salt, maple syrup for a little sweetness, and comforting nutmeg and cinnamon for a nice spiceful depth of flavor, then we cook it until fork tender. We finally assemble the taco by putting the chorizo and squash on a charred corn tortilla with cilantro and scallions. Then, our last step! We top the meat and squash with zesty lime juice to contrast the comforting, hearty chorizo and squash. The flavor profile of this dish is comforting, spicy, savory, nutty, bright and citrusy. Talk about well-rounded.

chorizo acorn squash tacos

For my vegans out there: If you’re vegan, feel free to use a vegan seitan chorizo substitute. Surprisingly a lot of stores carry “ground” chorizo seasoned seitan to make your life easier. Putting a few vegan chorizo substitutes from amazon below.  You can also use a ground meat substitute like Beyond Meat and season it with chorizo seasoning. If you do go the vegan route, use a neutral oil such as avocado oil or vegetable oil to season the pan and get that meatless chorizo nice and crispy.

 

 

If you’re going full on meat vibes, make sure to get raw chorizo pork sausage links, instead of fully cooked smoky chorizo. I tested this recipe with both versions, and nothing beats cooking the chorizo and then using the fat to cook the squash. I also prefer my chorizo to not be smoky, as there’s something about a cooked smoky sausage that gives me spicy hot dog vibes.

 

 
 
 
 
 
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CHORIZO + ACORN SQUASH TACOS these are unique, seasonal, extremely flavorful and fun. ✨ Spicy savory chorizo is combined with nutty, slightly sweet acorn squash and bright pops of flavor such as cilantro, scallion and lime juice. Full recipe and measurements below! Recipe yields 4 servings INGREDIENTS ▪️4 chorizo sausages, meat removed from casing ▪️1 large acorn squash thinly sliced, skin on or off ▪️1/2 tsp cinnamon ▪️1/4 tsp nutmeg ▪️Pinch of salt ▪️ 1/4 cup water ▪️1/2 tsp maple syrup ▪️Cilantro, to taste for topping ▪️Scallions, to taste for topping ▪️Corn tortillas, (charred, fried or toasted) INSTRUCTIONS 1. Heat a skillet over medium high heat and season with avocado or olive oil. 2. Add the chorizo to the pan and break it up with a spatula. Cook until the meat is crispy and as much fat is rendered as possible. Then, remove the sausage meat from the pan, keeping the fat and crispy bits in the pan. 3. Adjust the heat to medium and add the acorn squash slices to the pan. Season with cinnamon, nutmeg and a generous pinch of salt. Cook in the chorizo fat/oil mixture until slightly crispy on one side. Then, flip and allow the squash to cook on the other side. 4. Add the onion slices and continue cooking until the squash is tender and the onion slices soften (5-6 minutes.) 5. Deglaze the pan with water to scrape off the crispy bits. Adjust the heat to cook the water off. 6. Once the water is cooked off, evenly season all of the squash and onion with the maple syrup and another small pinch of salt. This just adds a little sweetness to contrast the savory, spicy chorizo. This step is optional. 7. Toss the squash and onion until they are fully coated. The onion should be tender and slightly golden brown and the squash should also be tender but slightly firm. 8. Remove the squash mixture from the heat. 9. Place cilantro and scallions on a toasted or charred corn tortilla. Add the chorizo and 2-3 pieces of squash, along with some onion. Top with more cilantro and scallions, and finish with lime juice to taste. Enjoy!

A post shared by Skyler Bouchard Oppenheim (@diningwithskyler) on

Dinner Party Menu

First on the menu is an outstanding pumpkin risotto with stracciatella, crispy sage, and shiitakes. Paired with it is a maple dijon pork tenderloin (or chicken thighs). For dessert, enjoy an apple cider bread pudding with creme anglaise and caramel.

download the menu

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  1. Jennifer K.

    5 stars
    Made these for date night because I watched Skyler’s reel on IG and wow!!! I didnt realize HOW good they would be. Her description of the flavor is on point. Going to make this for friendsgiving!!

    Reply