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Photo: Greg DuPree
Active Time:20 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumacorn squash, halved, seeded and cut into 1/2-inch-thick slices1mediumonion, thinly sliced2tablespoonscanola oil1 ½teaspoonschili powder1teaspoonground cumin½teaspoonsalt8ouncesfresh chorizo sausage links (see Tip), halved lengthwise½cupsour cream2tablespoonslime juice1tablespoonchopped fresh cilantro, plus more for garnish8corn tortillas, warmed1cupshredded red cabbage
Cook Mode(Keep screen awake)
Ingredients
1mediumacorn squash, halved, seeded and cut into 1/2-inch-thick slices
1mediumonion, thinly sliced
2tablespoonscanola oil
1 ½teaspoonschili powder
1teaspoonground cumin
½teaspoonsalt
8ouncesfresh chorizo sausage links (see Tip), halved lengthwise
½cupsour cream
2tablespoonslime juice
1tablespoonchopped fresh cilantro, plus more for garnish
8corn tortillas, warmed
1cupshredded red cabbage
DirectionsPreheat 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.TipCutting 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.Originally appeared: EatingWell Magazine, November 2021
Directions
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.TipCutting 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.
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.
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.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)517Calories36gFat40gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
