Roasted Chorizo with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F (220°C). While it heats, pat the chorizo slices dry with paper towels to help them crisp up during roasting.

   Tip: Dry chorizo prevents it from steaming rather than browning.

2. 2

   In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, salt, pepper, and smoked paprika until evenly coated.

   Tip: Cut squash into uniform sizes so they roast at the same rate.

3. 3

   Spread the seasoned squash on a large baking sheet in a single layer. Roast for 15 minutes, stirring halfway through.

   Tip: Don't overcrowd the pan—use two sheets if necessary for better caramelization.

4. 4

   Remove the baking sheet from the oven and push the squash to the edges. Add the chorizo slices, red onion wedges, and minced garlic to the center of the sheet.

   Tip: Separating ingredients initially prevents the chorizo fat from making the squash soggy.

5. 5

   Drizzle the chorizo and onions with the remaining 1 tablespoon of olive oil and toss gently. Return to the oven for 12-15 minutes until the chorizo is crispy at the edges and squash is golden.

   Tip: The squash should be fork-tender and beginning to caramelize at the edges.

6. 6

   While the dish finishes roasting, warm the honey in a small saucepan over low heat and whisk in the fresh lime juice and red pepper flakes if using.

   Tip: Don't boil the honey; just warm it until drizzleable.

7. 7

   Remove from the oven and immediately scatter the fresh sage leaves over the hot mixture. The residual heat will slightly crisp and fragrance the sage.

   Tip: Fresh sage adds a sophisticated herbal note that complements both the chorizo and squash.

8. 8

   Transfer to a serving platter and drizzle the warm honey-lime glaze evenly over the top. Serve immediately while the chorizo is still crispy.

   Tip: The warm glaze will set slightly, creating a glossy finish.