Fall

Roasted Butternut Squash Casserole with Chorizo & Green Chiles

by:
January 16, 2015
0
0 Ratings
  • Serves 4
Author Notes

We are trying to expand our vegetable horizons. I love broccoli and Brussels sprouts, but I don't want to get tired of them. So, I'm on a mission for us to try new things. After the success I had with the Trader Joe's Butternut Squash & Creamed Spinach Gratin I figured I'd try butternut squash again. I did a bit of googlefu and found this recipe, which I will eventually try, but I didn't have the right ingredients. So I used it as inspiration and made up my own using what I had on hand. The results were very tasty.

I found bulk beef chorizo at my local Sprouts yesterday, so that's what I used. It was very tasty. This dish has a lot of flavor, but not a lot of heat. However, you can customise it like I did. Don't like chorizo? Use regular sausage, leave out the chiles, and use roasted red peppers instead (they get very sweet when they're roasted). Heck, you could use Italian sausage and spices and make it an Italian dish. I might try that next time and see how it turns out. If that's a success, I'll post that recipe as well. —Danielle

What You'll Need
Ingredients
  • For the squash
  • 1 tablespoon coconut oil, melted (or olive oil)
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ancho chile powder
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground white pepper
  • 1- 12oz bag cut butternut squash
  • 1/4 cup water
  • For the casserole
  • 1 pound bulk chorizo sausage (beef or pork)
  • 1/2 small onion, finely chopped
  • 1- 4oz can mild diced green chiles
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded cheddar cheese, divided (or whatever cheese you prefer; I used a blend of Colby and Queso Quesadilla, because that's what I had on hand)
Directions
  1. Preheat oven to 375F.
  2. Spray an 8"x8" pan with nonstick spray.
  3. If using coconut oil, melt in the microwave (about 30-45 seconds). Stir in salt and spices. Put squash into prepared pan. Pour spiced oil over squash and toss to coat. Spread squash into a single layer in pan and add the 1/4 cup water. Bake until fork tender, about 30 minutes.
  4. While squash is baking, brown chorizo in a skillet on the stovetop. When it's halfway done add the chopped onion. Cook for another five minutes then add the green chiles and garlic. Once the chorizo is cooked through, drain excess fat.
  5. When squash is done, pour into a colander to drain the water then put it back into the pan. Roughly mash the squash with a potato masher until most of the big chunks are gone. You don't want it to be too smooth. Stir mashed squash into the chorizo mixture and add 1 cup of the cheese. Stir to combine until the cheese melts. Spread mixture into the baking pan and smooth the top. Top with remaining 1/2 cup of cheese. Bake at 375F for fifteen minutes until cheese is melted and starting to lightly brown. Remove from oven and let cool for five minutes before serving.
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