Roasted Chorizo with Pumpkin
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite fall dishes because it comes together so easily in under an hour. I roast chorizo with sweet pumpkin and fresh sage for a combination that feels fancy but requires minimal effort. The pumpkin is packed with vitamin A, which is wonderful for your skin and eyes, and it balances beautifully with the smoky sausage. Best of all, this is incredibly budget friendly and uses simple ingredients you likely already have on hand. It's perfect for a weeknight dinner or impressing guests without spending hours in the kitchen.
Ella x
Ingredients
- 8spanish chorizo sausages(about 1.5 lbs, halved lengthwise)
- ¾ kgpumpkin or butternut squash(peeled, seeded, and cut into 1.5-inch cubes)
- 12fresh sage leaves
- 1red onion(cut into 1-inch wedges)
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar(aged)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 4fresh thyme sprigs
- 3garlic cloves(smashed)
Detail level
Instructions
- 1
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Tip: Using parchment paper prevents sticking and makes cleanup easier.
- 2
In a large bowl, combine the cubed pumpkin, red onion wedges, smashed garlic, and fresh thyme sprigs. Drizzle with 2 tablespoons of olive oil, then season with salt, black pepper, and smoked paprika. Toss everything until evenly coated.
Tip: Don't overcrowd the bowl; massage gently to coat the vegetables evenly.
- 3
Spread the pumpkin mixture in a single layer on the prepared baking sheet, leaving space in the center for the chorizo.
Tip: Arrange vegetables in a way that allows hot air to circulate for even roasting.
- 4
Arrange the halved chorizo pieces on the baking sheet, skin-side up, nestled among the pumpkin. Drizzle the chorizo with the remaining 1 tablespoon of olive oil.
Tip: Placing chorizo skin-side up helps it crisp while the fat renders into the vegetables.
- 5
Roast in the preheated oven for 30-35 minutes, stirring the pumpkin mixture halfway through, until the pumpkin is golden and tender and the chorizo is well-browned and crispy.
Tip: The pumpkin should be fork-tender and caramelized at the edges.
- 6
While the pan is roasting, warm the remaining olive oil in a small skillet over medium heat and fry the fresh sage leaves until crispy, about 2-3 minutes, then set aside on paper towels.
Tip: Crispy sage adds wonderful textural contrast and aromatic depth.
- 7
Remove the baking sheet from the oven and discard the thyme sprigs. Transfer the roasted chorizo and pumpkin to a serving platter, then drizzle generously with the aged balsamic vinegar.
Tip: The acidity of balsamic balances the richness of the chorizo beautifully.
- 8
Top with the crispy sage leaves and serve immediately while everything is still warm.
Tip: This dish is best enjoyed fresh from the oven for maximum texture and flavor.
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