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.