Spicy Cheesy Butternut Squash and Chicken Sausage Tacos
Transform your taco night with these Spicy Cheesy Butternut Squash and Chicken Sausage Tacos, a mouthwatering fusion of sweet, savory, and spicy flavors. Perfectly roasted butternut squash seasoned with cumin, smoked paprika, and chili powder pairs beautifully with smoky, pan-seared chicken sausage, creating a hearty and unique taco filling. Wrapped in warm tortillas and topped with melty Mexican blend cheese, fresh cilantro, tangy lime, and optional jalapeño slices for extra heat, these tacos deliver an irresistible balance of flavors and textures. Customize with sour cream and a dash of hot sauce to elevate the spice level and make these tacos your own. Ready in just 45 minutes, this quick and easy recipe is ideal for weeknight dinners or a creative twist on Taco Tuesday.
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Recipe Information
Ingredients
- 3 cups Butternut squash (peeled, seeded, and diced into 1/2-inch cubes)
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 links Chicken sausage (fully cooked, sliced into rounds)
- 8 pieces Corn or flour tortillas
- 1.5 cups Shredded Mexican blend cheese
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 1 piece Jalapeño (sliced, optional for extra heat)
- 4 pieces Lime wedges (for serving)
- 0.5 cup Sour cream (optional, for topping)
- 2 teaspoons Hot sauce (optional, for drizzling)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
In a large bowl, toss the diced butternut squash with 2 tablespoons of olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper. Spread the seasoned squash evenly on the prepared baking sheet.
Roast the butternut squash in the oven for 20-25 minutes, or until tender and lightly caramelized, tossing halfway through to ensure even cooking.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 5-7 minutes, stirring frequently, until lightly browned and heated through.
Warm the tortillas by wrapping them in aluminum foil and placing them in the oven for the last 5 minutes of the squash roasting time, or heat them individually in a dry skillet over medium heat for 30 seconds per side.
Assemble the tacos by dividing the roasted butternut squash and cooked chicken sausage evenly among the warm tortillas.
Sprinkle each taco generously with shredded Mexican blend cheese, allowing it to melt slightly from the residual heat of the sausage and squash.
Top the tacos with fresh cilantro, jalapeño slices (if using), a dollop of sour cream, and a drizzle of hot sauce for extra spice.
Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.3 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 447 mg | 34% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
