Spanish-inspired ragout with butternut squash, chorizo, and chickpeas
Ragout and stew
I created this one-pot dish after reading a whole slew of recipes from Diana Henry and Yotam Ottolenghi. Inspired by several of their recipes that balance the sweetness of squash or sweet potato with fiery heat, I set out to make a dish centered around butternut squash and chorizo that’s bold in flavor and weeknight doable. The result is this Spanish-inspired ragout that uses a speedy version of romesco as its base. The oven intensifies all of the flavors and transforms the romesco into a darker, bolder, better version of itself. It’s the kind of dish that’s warming and comforting, yet in a way that makes you sit up straight in your chair and pay attention to each and every bite. <br /> <br />Note: I've made this dish with imported, cured Spanish chorizo (i.e., the real deal, from Spain), and domestic, Spanish-style chorizo that is smoked and uncured. Either kind of chorizo works, but I prefer the texture of uncured Spanish-style chorizo in this dish, and luckily it's easier to source.
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