Butternut Squash and Chorizo Tacos

Name: 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