Roasted Butternut Squash with Chorizo
6 servings
30 minutes
Fried butternut squash with chorizo is a true celebration of flavor, combining sweet, tender squash with the spicy heat of chorizo. This recipe draws inspiration from European cuisine, where simple yet rich ingredients come together. Baked in foil with rosemary and garlic, the squash gains depth of flavor, while the addition of manchego lends creaminess and softness to the dish. Chorizo, with its vibrant spices, enlivens the composition, giving it a warm and comforting character. Perfect for a cozy dinner on cool autumn evenings, this dish can be served on its own or alongside fresh bread and a light salad. Its simplicity makes it accessible even for novice cooks, while its rich taste makes it a worthy centerpiece for any table.
1
Preheat the oven to 220 degrees.
2
Place a large piece of oiled foil on a baking sheet and top it with 2 halves of pumpkin, cut side up.
- Butternut squash: 2 pieces
3
Sprinkle with olive oil on top and season with salt and pepper.
- Olive oil: to taste
- Fresh rosemary: 4 pieces
4
Sprinkle half of the rosemary around the pumpkin and place half a head of garlic, cut horizontally, next to it. Wrap in foil.
- Fresh rosemary: 4 pieces
- Garlic: 1 head
5
Do the same with the second pumpkin.
- Fresh rosemary: 4 pieces
- Garlic: 1 head
6
Bake until soft for about 45 minutes.
7
Unwrap the foil, set aside the garlic, and place cheese and chorizo on top of the pumpkin, dividing it among the 4 halves. Wrap it again and bake for another 15 minutes.
- Chorizo: 8 pieces
- Manchego cheese: 300 g
8
Serve cut into pieces.
