There’s just one food on our mind these days — pumpkin. Whether it’s pumpkin pie or a pumpkin spice latte, it’s officially squash season. But pumpkin isn’t just limited to amazing desserts. You can use this seasonal ingredient for savory entrees, too. And this pumpkin and chorizo taco is just what you need to bring out the fall vibes.
Pumpkin season generally begins in mid-September and lasts throughout October and November. So now is the perfect time to go to your local farmers market, pick up a pumpkin and start cooking. You can stuff your pumpkin into empanadas or roast it and serve it with meat sauce, but let’s be honest: it’s hard to beat a taco.
Spicy chorizo and sweet pumpkin roasted with cinnamon and cumin make for a phenomenal seasonal contrast, which is amplified by other autumnal ingredients like shredded red cabbage, toasted pumpkin seeds and cilantro, which add a little crunch and a little freshness to this hearty hybrid taco. Serve with some homemade salsa, a little guacamole and margaritas for a festive weeknight dinner.
Not feeling pumpkin this fall? You can easily swap it out for another sweet fall squash like delicata, kabocha or butternut and saute that with the chorizo. Need a vegetarian option? Keep the pumpkin but substitute chorizo for a veggie or plant-based protein source like soyrizo or spicy black beans. And you don’t always have to use the filling in this recipe to make tacos, try it out in burritos, sopes, empanadas or in a rice bowl. But if you’re feeling tacos, make this and more of our best taco recipes for any day of the week.
Pumpkin Tacos With Chorizo and Chipotle
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