Acorn Squash & Chorizo Hash
This comforting and hearty dish combines the earthy sweetness of acorn squash with the bold, spiced flavors of chorizo, complemented by caramelized onions and fresh herbs. Ideal for fall mornings or a special brunch, it's a palate-pleasing, one-pan wonder.
Ingredients:
1 medium acorn squash, peeled and diced into 1-inch cubes
2 cups chorizo sausage, crumbled
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
1/2 tsp smoked paprika
Salt and pepper, to taste
2 tbsp fresh parsley, finely chopped (for garnish)
Optional: 4 large eggs (for serving, if desired)
Instructions:
Preheat the Oven and Prepare the Squash
Preheat your oven to 400°F (200°C).
On a baking sheet, spread the diced acorn squash, and drizzle it with 1 tbsp of olive oil, salt, and pepper. Toss to evenly coat the squash.
Roast the squash in the oven for 20-25 minutes or until it's tender and slightly golden around the edges.
Cook the Chorizo Mixture
While the squash is roasting, heat 1 tbsp of olive oil in a large skillet over medium heat.
Add the crumbled chorizo and cook until browned, about 5-7 minutes.
Add the chopped onions and garlic to the skillet, stirring occasionally. Cook until the onions are translucent and slightly caramelized, around 10 minutes.
Stir in the smoked paprika and season with salt and pepper, to taste.
Combine and Garnish
Once the acorn squash is done roasting, add it to the skillet with the chorizo mixture. Gently stir to combine.
If serving with eggs, make four wells in the hash and crack an egg into each well. Cover and cook until the eggs are done to your liking.
Garnish with freshly chopped parsley before serving.