Butternut Squash and Chorizo Tacos

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 1/2 cups finely diced peeled butternut squash (about 12 ounces)
• 1 white onion, finely diced
• 1 large clove garlic, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Kosher salt and freshly ground pepper
• 12 ounces bulk chorizo
• 1 tablespoon tomato paste
• 12 to 16 small (street taco–size) corn tortillas
• Diced avocado, chopped fresh cilantro and crumbled queso fresco cheese, for topping
• Lime wedges, for serving

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