1 lb ground chorizo (I used chicken chorizo from Sprouts!)
EVOO
salt & pepper, to taste
1-2 teaspoons garlic powder
1 butternut squash, peeled & diced
1 pineapple, peeled, core removed & diced
1 cup roasted corn (I used trader joe’s frozen roasted corn and just let it thaw out to room temperature)
1 avocado, peeled, pit removed and diced
1/2 jalapeno, seeds removed and chopped
1/2 cup cilantro, chopped
1/4 cup red onion, diced
1 lime, juiced
1 red bell pepper, grilled and diced
1-2 cups Mexican shredded cheese (I bet a white queso would be DELISH too! This is just the cheese I had on hand)
tortilla chips

1. Preheat oven to 400 degrees. On a baking sheet, toss butternut squash with EVOO, salt and pepper. Roast for 15 minutes, flip squash over, cook an additional 15 minutes or until squash has caramelized.
2. While butternut squash is baking, assemble salsa by combining all diced veggies, pineapple and corn (except avocado, I usually leave this separate since avocado tends to brown so easily)
3. Toss with juice of 1 lime, additional salt & pepper and chopped cilantro.
4. Cook chorizo in a medium skillet with EVOO until cooked through until browned – around 4-5 minutes.
5. Using a microwave or oven broiler, melt cheese on top of chips. Top with chorizo, salsa, avocado and garnish with additional cilantro & lime if desired