Roasted Poblanos and Winter Squash with Chorizo is a sheet pan meal that has it all. That is the point, isn’t it – minimal prep, one pan, easy clean-up? Well not so fast. This sheet pan meal is as easy as all that, but it brings so much more. When you deliver it to the table, it’s not at all about the ease, it’s about the vivid orange flesh of the squash, the caramelized poblanos and onions, the slightly charred edges of the chorizo. It’s beautiful – it has that wow factor.
And then – you taste it! The squash is sweet and creamy, the poblanos and onions are sweet yet smoky, and the chorizo takes that smokiness and adds a bit of heat. It was just meant to be – Roasted Poblanos and Winter Squash with Chorizo has arrived in all its splendor. There’s nary a whisper of its humble sheet-pan beginnings.
This sheet pan meal is ready and willing to dress for success. There are so many incredible accompaniments for this dish. and each of them proclaims the worthiness of Roasted Poblanos and Winter Squash with Chorizo at your table. Maple Tahini Sauce brings out the creaminess and sweetness of the veg, contrasting with the heat and the smokiness of the chorizo. “Mac” Mole Sauce enhances the smokiness and brings a creaminess of its own. Chimichurri is lively and fresh, bringing such brightness.
Serve Roasted Poblanos and Winter Squash with Chorizo as a main course with some fluffy, white rice. Serve it as the base for a piece of flaky Captain’s Cod. Serve it alongside a roasted chicken and a green lettuce salad with a bright vinaigrette. However you choose to serve it, it will be satisfying. It will make you happy.
Roasted Poblanos and Winter Squash with Chorizo
Ingredients
- 1 pound winter squash (butternut, kabocha, or honeynut)
- 1 red onion
- 2 – 3 poblano peppers
- 12 ounces chorizo
- 2 T olive oil
- ½ t smoked paprika
Instructions
- Preheat oven and prep veg – Preheat the oven to 400℉, convection roast setting. Trim, peel (if using butternut), de-seed, and chop the squash into cubes and/or wedges. Peel the onion and slice it into wedges through the root end. Destem the peppers and shake out the seeds. Cut the peppers into planks. Slice the chorizo into coins, and set aside Add the squash, onion, and peppers to a large bowl. Drizzle 2 T olive oil and sprinkle ½ teaspoon paprika over the veg. Stir gently to coat.
- Roast – Arrange the veg on a lined sheet pan. Roast for 30 minutes or so, adding the chorizo about halfway through the roasting time, and tossing the sheet pan mixture a few times during the roasting. The squash should be very soft, and the onions will be charred on the edges.
- Finish and Serve – Arrange the veg and chorizo on a serving platter. Garnish as you please, and serve right away.
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