Acorn Squash Tacos
1 medium acorn squash, halved, seeded and cut into 1/2-inch-thick slices
1 medium onion, thinly sliced
2 tablespoons canola oil
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
8 ounces vegetarian or traditional chorizo
½ cup sour cream
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro, plus more for garnish
8 corn tortillas, warmed
1 cup shredded red cabbage
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 crumbled 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.
Yield: 4 servings