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Chorizo Tacos with Roasted Butternut Squash, Aged Cheddar, Poblanos, and Marinated Red Onions (recipe inspired by Kerrygold.com and Epicurious.com)

I feel like I’m on a role since rediscovering the delicious combination of aged cheddar and roasted butternut squash in my last recipe: Orzo Salad with Roasted Butternut Squash, Baby Bella Mushrooms, and Aged Cheddar

In these autumn soft tacos, spicy chorizo plays off of sweet roasted butternut squash, and red onions pickled in lime juice add a delightfully mild crunch. Aged white cheddar is a decadent treat which further boosts the wonderful array of flavors and textures.

Disclosure: My partner works for Kerrygold’s advertising agency, and they generously send their account team home with plenty of delicious Kerrygold butter and cheese. I am a fan!

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  • 1 1/2 cups red onions, thinly sliced (about 6.5 ounces)
  • Kosher salt to taste (divided)
  • Juice of 1 medium lime (about 2 tablespoons)
  • 2 cups (about 10 ounces) butternut squash, peeled, seeded and cut into 1/2″ dice
  • 1 tablespoon and 2 teaspoons olive oil, divided
  • Freshly ground pepper to taste
  • 16 ounces fresh chorizo sausages, casings removed
  • 2 fresh poblano chiles (seeded, cut into 1 1/2″ strips)
  • 8  small corn tortillas
  • 2 cups (about 8 ounces) grated aged cheddar cheese (e.g. Kerrygold Aged Cheddar Cheese)


In a medium-sized mixing bowl toss red onions with some kosher salt. Mix in lime juice and allow them to marinate.

Preheat oven to 400°F. Line a heavy-rimmed baking sheet with parchment paper. Spread out butternut squash evenly on baking sheet, drizzle with 1 tablespoon olive oil, and season with kosher salt and freshly ground pepper to taste. Roast squash in oven for 25 minutes or until tender. Lift vegetables in parchment paper off of baking sheet to cool.

In a large frying pan over medium-high heat (and no oil!) fry the chorizo until cooked through, about 5 minutes. Break it up into small pieces with a wooden spoon. Drain off fat, blot with paper towels, and transfer to a bowl.

Clean frying pan clean and heat remaining 2 teaspoons of olive oil over medium-high heat. Fry the poblanos until tender, about 4 minutes.

In a small dry frying pan over high heat heat, warm corn tortillas one at a time on both sides, 10-15 seconds, until pliable.

Make tacos. To each corn tortilla add desired amount of chorizo, butternut squash, red onions, poblanos, and cheddar cheese. Fold tortillas, bring sides together. Serve 2 at a time, side by side.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. What are your favorite ways to use butternut squash? Do you have some great ingredient combinations for tacos? We would love to hear from you if you enjoyed this recipe. -Michael

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