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Chorizo with Butternut Squash

Yield: 8 tapas servings

  • 1 butternut squash, about 2 lbs.
  • 2 Tbs. extra-virgin olive oil
  • 1/2 lb. Spanish style chorizo (fully cooked type)*
  • salt & freshly ground pepper

Preheat oven to 350°F. Halve the squash crosswise, put each piece flesh-side down on the cutting board, and peel with a knife. Cut it into 1-inch cubes. Place squash on a baking pan covered with parchment paper, drizzle with olive oil and season with salt & freshly ground pepper. Roast 15 minutes. Meanwhile, cut the chorizo into slices about 1/2 inch thick.

Turn the squash pieces over, strew the chorizo among them, and return the pan to the oven for about 10 minutes more, until the squash is tender and beginning to brown, and the chorizo is hot. Remove to a bowl, and serve hot. You can also skewer them with toothpicks and serve with a sprinkling of chopped fresh herbs.

*A great source for the chorizo is The Spanish Table, which besides stores in Berkeley and Seattle, has a website for online ordering,