Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the butternut squash by peeling it, removing the seeds, and cutting 2 pounds of it into 1/2-inch cubes.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the 2 pounds of butternut squash cubes and pan-sear for 8-10 minutes, stirring occasionally, until tender and slightly caramelized, then remove from the skillet and set aside.

3. 3

   In the same skillet, add 8 ounces of crumbled Mexican chorizo and cook for 5-7 minutes, breaking it apart with a spoon, until fully browned and cooked through, then drain any excess fat and set aside.

4. 4

   Add 0.5 finely diced white onion, 2 minced garlic cloves, and 1 finely diced poblano pepper to the skillet and sauté for 3-5 minutes until softened.

5. 5

   Return the cooked chorizo and butternut squash to the skillet with the onion mixture, add 0.5 teaspoon ground cumin and 0.25 teaspoon smoked paprika, and season with salt and black pepper to taste, stirring well to combine everything.

6. 6

   Prepare the cilantro crema by combining 0.5 cup Mexican crema, 0.25 cup finely chopped fresh cilantro, and the juice of 0.5 lime in a small bowl, stirring until well mixed.

7. 7

   Serve the pan-seared butternut squash and chorizo mixture in 12 warmed corn tortillas, topped with a drizzle of the cilantro crema and extra fresh cilantro if desired.