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BUTTERNUT SQUASH AND CHORIZO TACOS


BUTTERNUT SQUASH Place 1 (14 oz) pkg cubed


butternut squash and ¼ cup water in a heatproof bowl.


wrap and microwave 8 min., until squash is mostly tender.


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Season with salt and pepper. Cover with vented plastic


fresh chorizo and cook 7–8 min., until browned, breaking up chorizo with a spoon.


Heat a 12-inch greased skillet on medium-high. Add 4 oz


FRESH CHORIZO


BLACK BEANS


To skillet, add softened butternut squash and


1 (15.5 oz) can low-sodium black beans, drained and rinsed. Season with salt and pepper, stirring to combine. Cook 6–8 min., until beans are warm and squash is fully tender, stirring


occasionally and adding 1 or 2 tbsp water if needed.


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Wrap 12 small corn tortillas in a damp paper towel and microwave 1–2 min., until warm.


CORN TORTILLAS


Assemble tacos with butternut squash mixture and top with 1 diced avocado.


AVOCADO


Find the full recipe on savoryonline.com


52 OCTOBER/NOVEMBER 2025 SAVORYONLINE.COM


Intimidated by butternut squash? This recipe uses pre-cut!


- Jena, MS, RD, LDN GIANT Registered Dietitian


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