The Haul’s Butternut Squash and Cheesorizo Tacos with Pickled Onion and Aioli

December 9, 2014


Executive chef Chad Hahn from The Haul Cafe and Provisions, Grants Pass, Oregon provided this delicious recipe. Visit them on Facebook - The Haul Grants Pass.
Gluten free, vegetarian


2 # butternut squash (medium dice)

1 cup black beans

1/2 c Fiesta Cheesorizo

1 TBS minced garlic

1 small red onion

1 cup of red wine vinegar

1# shredded cabbage

1/4 c apple cider vinegar

1 TBS ground cumin

1 egg yolk

1 c + 1tbs c oil

1 t mustard powder

Juice of one lemon

2 TBS minced garlic

8 small corn tortillas

Salt and Pepper


For Taco Filling

Dice Butternut toss in oil salt and pepper and roast on a sheet tray in 375 degree oven till tender.

In pan with oil heat together roasted squash, black beans, and Cheesorizo. Then add 1 TBS garlic. Saute until fragrant.

Add salt and pepper to taste

To Make Aioli

In a food processor blend lemon juice, mustard and egg yolk. Slowly stream in 1 cup of oil until emulsified and the aoili thickens.

Add salt and pepper to taste. Adjust acidity if needed with more lemon juice.

Quick Pickled Red Onions

Heat red wine vinegar. Pour over small diced red onions.

Add salt and pepper to taste. Cool.


Combine shredded cabbage with cider vinegar, cumin, salt and pepper. Toss. Let rest for at least one hour.


Combine slaw, aioli, and taco filling on lightly toasted corn tortillas. Top with red onions and Cheesorizo