Recipe: Squash and Chorizo Soft Tacos

Of all the cuisines in the world, Mexican is my favourite. OK, maybe it's tied for the top spot with Japanese, but it's up there.

For years, the only meals in my Mexican playbook were the usual dishes: chilli, enchiladas, quesadillas and the like. So when we were given Thomasina Miers' fabulous 'Mexican Food Made Simple', I decided to take the opportunity to expand my culinary repertoire.

This recipe was one of the first ones I tried and has become a firm favourite in our house. I've made a couple of tiny tweaks but the general gist is the same. It's quick, easy and absolutely delicious - why not give it a try?

Serves 2
You will need:
2 cloves of garlic (roughly chopped)
Salt and pepper
Mixed herbs
Red chilli flakes
2 tbsp olive oil
Half a large butternut squash (cut into inch sized cubes)
Half a large white onion (roughly chopped)
150g sliced chorizo (either cooking sausage or the ready to eat stuff - both are delish!)
Plus: soft tacos/tortillas, guacamole and your favourite hot sauce

1. Preheat the oven to 200˚C.
2. Toss the squash, olive oil, garlic and salt and place in a roasting tin. Sprinkle with chilli flakes and roast for 25 minutes or until the squash is dark brown round the edges and soft.

3. In a frying pan, fry the onion and chorizo in a little oil - sweat until everything is softened. 
4. Add the squash and herbs, stir together and warm through. Season with the salt and pepper if necessary

And there you have it! This is great with guacamole and hot sauce (particularly something smoky and chipotle based!). An easy weeknight dinner. Why not give it a try? Or better still, pick up a copy of the book and try everything else!

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